Cream of Foraged Mushroom Soup
Cream of Foraged Mushroom Soup This velvety soup is a symphony of earthy, woodsy flavors that will warm you from the inside out. The key is to use a variety of foraged mushrooms, each with its own unique flavor profile. We love using a mix of oyster, shiitake, and chanterelle mushrooms, but you can use whatever you can find. The soup is thickened with cashew milk and nutritional yeast, which gives it a rich and creamy texture without the use of dairy. It's also gluten-free and vegan, so it's perfect for everyone to enjoy.
I first had this soup at a restaurant in the Catskill Mountains. I was immediately smitten with its rich, earthy flavor and velvety texture. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this soup ever since, and I've never been disappointed. It's the perfect soup for a cold winter night, or for any time you're craving something warm and comforting. The original recipe called for heavy cream, but I've found that cashew milk works just as well, if not better. It gives the soup a rich and creamy texture without the added fat and calories. I also like to add a bit of nutritional yeast to the soup, which gives it a cheesy flavor and a boost of B vitamins. This soup is incredibly versatile. You can use any type of mushrooms you like, and you can adjust the seasonings to your taste. You can also add other vegetables to the soup, such as carrots, celery, or potatoes. I like to serve the soup with a drizzle of olive oil and a sprinkling of fresh herbs.
Cream of Foraged Mushroom Soup Cream of Foraged Mushroom Soup Cream of Foraged Mushroom Soup Cream of Foraged Mushroom Soup
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 pound foraged mushrooms, cleaned and sliced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cashew milk
  • 1/2 cup vegetable broth
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Add mushrooms and sauté for 5-7 minutes, or until softened.
  3. Add onion and garlic and cook for 2-3 minutes, or until fragrant.
  4. Stir in cashew milk, vegetable broth, and nutritional yeast.
  5. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until mushrooms are tender.
  6. Puree soup using an immersion blender or regular blender until smooth.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh herbs or a drizzle of olive oil.
Why It Works
  • The combination of different types of mushrooms gives the soup a complex and flavorful taste.
  • Cashew milk and nutritional yeast create a rich and creamy texture without the use of dairy.
  • The soup is easy to make and can be customized to your own taste.