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Wild Mushroom and Thyme Cream Soup

Mushrooms add a delicious umami flavor, while cashews create a creamy (dairy free) base for this nutritious soup.
Wild Mushroom and Thyme Cream Soup.jpg

Submitted By:

Dietary Interests: High Fiber , Vegan , Vegetarian

Allergens: Nuts

Yield:

4 servings (1.1 l)

Total Time:

30 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (1.1 l)

Total Time:

30 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (1.1 l)

Total Time:

30 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • ¾ pound (335 g) wild mushrooms, sliced
  • 2 Tablespoons fresh thyme leaves
  • 1 medium (75 g) shallot, peeled, sliced
  • 1 cup (155 g) raw cashews
  • 4 cups (960 ml) vegetable stock
  • ½ teaspoon sea salt, optional

Directions

  1. In a large skillet over medium-high heat, add the olive oil, mushrooms, fresh thyme leaves, and shallot and sauté until softened, about 10 minutes.
  2. Place vegetable stock, cashews, and sautéed mixture into the Vitamix container in the order listed and secure the lid.
  3. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Chef's Notes

People often overlook the mushroom as a nutrient dense vegetable, but don't let them fool you! Not only are they packed with fiber, vitamins, and minerals, but they also bring a delicious umami flavor to recipes. The cashews create a cream base that is not only delicious, but delivers plant protein, fiber, and healthy fat. This soup has it all!

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • ¾ pound (335 g) wild mushrooms, sliced
  • 2 Tablespoons fresh thyme leaves
  • 1 medium (75 g) shallot, peeled, sliced
  • 1 cup (155 g) raw cashews
  • 4 cups (960 ml) vegetable stock
  • ½ teaspoon sea salt, optional

Directions

  1. In a large skillet over medium-high heat, add the olive oil, mushrooms, fresh thyme leaves, and shallot and sauté until softened, about 10 minutes.
  2. Place vegetable stock, cashews, and sautéed mixture into the Vitamix container in the order listed and secure the lid.
  3. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Chef's Notes

People often overlook the mushroom as a nutrient dense vegetable, but don't let them fool you! Not only are they packed with fiber, vitamins, and minerals, but they also bring a delicious umami flavor to recipes. The cashews create a cream base that is not only delicious, but delivers plant protein, fiber, and healthy fat. This soup has it all!

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • ¾ pound (335 g) wild mushrooms, sliced
  • 2 Tablespoons fresh thyme leaves
  • 1 medium (75 g) shallot, peeled, sliced
  • 1 cup (155 g) raw cashews
  • 4 cups (960 ml) vegetable stock
  • ½ teaspoon sea salt, optional

Directions

  1. In a large skillet over medium-high heat, add the olive oil, mushrooms, fresh thyme leaves, and shallot and sauté until softened, about 10 minutes.
  2. Place vegetable stock, cashews, and sautéed mixture into the Vitamix container in the order listed and secure the lid.
  3. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.

Chef's Notes

People often overlook the mushroom as a nutrient dense vegetable, but don't let them fool you! Not only are they packed with fiber, vitamins, and minerals, but they also bring a delicious umami flavor to recipes. The cashews create a cream base that is not only delicious, but delivers plant protein, fiber, and healthy fat. This soup has it all!