You've got to love an OG mushroom soup. Sipping a warm mugful on a rainy day, where the sky matches the colour of the soup, doesn’t get more (deliciously) comforting.
It’s super easy to make mushroom soup yourself – you only need a few simple ingredients to make something really stellar! Here I’ve shared two versions; one’s a vegan-friendly option that uses a nut-base cashew cream, while the other uses traditional fresh dairy cream.
Cashew cream is where you soak cashews with water, and then blend until smooth to produce a cream-like sauce.
It’s a popular condiment in plant-based or vegan cuisine; often used to replace dairy cream, whether that be sweetened in desserts or as a savoury dollop on top of nachos.
As a cream replacement in soup it helps add that nice richness and depth that dairy cream supplies, as well as extra protein and creamy fat.
Mushrooms are a wonderfully versatile ingredient in the kitchen, and super nutritious. They’re a great source of five of the eight B-vitamins, which are important for helping our body convert food into energy. They’re also water-soluble, meaning they’re not stored in our body and so it’s important to consume sources daily.
Mushrooms are also the richest source of selenium in the produce department, an important antioxidant that helps our body fight damaging free-radicals in the body – around 1 cup of mushrooms will provide ⅓ of our daily selenium needs!
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Can you use cashew milk in this recipe?
Hey Chelsea! The nut blended with water will thicken the soup – with cashew milk the nut fibre/pulp is strained out. But in saying that – it’d still be totally delish if you just added cashew milk xx