Description
Indulge in the warmth and richness of our Vegan Creamy Chanterelle Mushroom Soup. This delightful dish marries the earthy flavors of smoky chanterelles with the creaminess of soaked cashews, resulting in a velvety texture that’s perfect for cozy nights or entertaining guests. Ready in just 30 minutes, this soup is not only easy to prepare but also versatile enough to serve as an appetizer or main course. Enjoy it alongside crusty bread or a fresh salad for a fulfilling meal. Whether you’re looking for comfort food or a gourmet touch, this recipe is sure to impress.
Ingredients
Scale
- 3 Tbsp extra-virgin olive oil
- 2 lbs mixed mushrooms
- 2 medium shallots (finely chopped (~3/4 cup))
- 2 garlic cloves (minced)
- 2 Tbsp apple juice vinegar
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp white miso paste
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly cracked black pepper
- 4 cups lower-sodium vegetable broth
- 1/2 cup raw cashews (soaked 15–30 minutes then drained or boiled for 10 minutes to soften if short on time)
Instructions
- Roughly chop the mushrooms and tear chanterelles into bite-size pieces.
- In a large stock pot, heat olive oil and sauté mushrooms over medium-high heat until golden, about 8–10 minutes.
- Add shallots and garlic; cook until soft, about 2–3 minutes.
- Stir in apple juice vinegar, thyme, miso paste, salt, and pepper.
- Pour in vegetable broth; bring to a low boil and simmer for 5 minutes.
- Blend half of the mixture with soaked cashews until smooth; return to pot and combine.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing/Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg