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Mushroom Soup

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Add pureed cauliflower mixture to sautéed mushrooms. Then the spices and bring to a boil, cover and simmer for 10 minutes, until thickened.
CROUTONS
  1. Preheat oven to 350F.
  2. Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
  3. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  4. 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.