Wednesday, 30 April 2014

Creamy Mushroom Soup

After a butt kickingly AMAZING yoga class tonight, it was back to the kitchen to really relax. And by relax, in my crazy world I mean cook. Or bake. But my waistline begged me to take a baking break (at least until the bake sale!). 

So, after scouring the fridge I realized that I had a pound of fresh mushrooms that needed to be used ASAP. I also had cashews soaking that were ready to transform into something creamy and delicious. 

I don't know about you all, but when I grocery shop my FAVE thing is to buy the reduced produce/products. There's the obvious factor of saving money, but I also like that it forces you to get creative. (And if you have a mental block you can always google "XYZ + recipe"!)

Anyhow, no google needed tonight- creamy cashew + mushrooms? Soup was in the cards! 

1 lb of fresh mushrooms, sliced
1 lb yellow onions, diced
1.5 tsp garlic powder
1.5 tsp rosemary
1 tsp thyme
1/2 tsp oregano
1/2 tsp smoked paprika
2-3 tbsp earth balance
1.5 cups cashews, soaked
4 cups vegan 'chicken' broth 

In a sauce pan melt the earth balance. Add in the onions and when about half done add the mushrooms. Sprinkle with all of the spices, cover and let simmer until mushrooms are soft and onions are cooked through. 

In a blender, blend the cashews with equal parts stock. Pour into the pot, and top with the remaining broth. Stir well and cook for another 3-5 minutes on low heat. 

I like my soup with a rich base and good sized "chunks" of vegetable. I used an immersion blender to break up most of the mushroom and onion while still leaving pea sized pieces. You could blend it completely, to your taste.

I had a small taste bowl- divine! 

Sadly, I didn't take any pictures of the soup in any sort of appealing presentation. I did get a picture of it cooling in a storage jar. 

Good enough? It'll have to be, folks! This hot mess is tired! 


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