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Mushroom Soup

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients
  

  • 2 cups Cauliflower Florets
  • 1/4 cup Cashews  soaked overnight
  • 2  cups Vegetable Broth
  • 1 tsp Onion Powder
  • 1 clove Garlic chopped
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Extra-Virgin olive oil
  • 1 cup White Mushrooms
  • 1/2 Yellow Onion diced
  • 1/2 tsp Thyme
  • 1/2 tsp Garlic Power
  • 2 tbsp Fresh Dill chopped

CROUTONS

  • 5 slices Sourdough Bread
  • 1/4  cup Vegan Butter melted
  • 2 tbsp Garlic Salt

Instructions
 

  • Place cauliflower, cashews, vegetable broth, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor.
  • Meanwhile, add olive oil, mushrooms, and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
  • Add pureed cauliflower mixture to sautéed mushrooms. Then the spices and bring to a boil, cover and simmer for 10 minutes, until thickened.

CROUTONS

  • Preheat oven to 350F.
  • Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
  • Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  • Bake at 350F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.