Creamy mushroom soup with a side of popcorn
Creamy mushroom soup with popcorn on the side
Yields: 4 – 6 servings
Ingredients
6 cups mushrooms – any mushrooms will work, but I like to use wild mushrooms
1 cup onions – diced
2 tablespoons garlic – minced
1 ½ teaspoons pink salt
6 cups vegetable broth
1 cup plant-based milk
1 cup cashews – soaked and rinsed
2 tablespoons flour
2 sprigs rosemary (leave the leaves on the stem so you can remove them later from the pot)
2 sprigs thyme (leave the leaves on the stem so you can remove them later from the pot)
2 tablespoon chives – diced
2 tablespoons balsamic vinegar
Steps
In a frying pan sauté the mushrooms with a little oil or water – if they are wild chanterelles, do a dry sauté. Add the salt to the mushrooms. If they start to stick you can loosen them with a bit of water. Once they are starting to get tender, add the rosemary, thyme and chives. Cook for a few minutes, then deglaze the pan with the balsamic vinegar. Remove the pan from the heat.
While your mushrooms are resting, sauté the onions and garlic in a soup pot with a little oil or water. Add the vegetable broth, cooked mushrooms and herbs. Bring it to a simmer.
Put the plant-based milk, rinsed cashews and flour in a high-speed blender. Blend until smooth. Add a couple cups of the warm broth to the blender, so it won’t split when you add it to the simmering broth. Slowly pour the blended mixture into the pot. Add the pepper and bring the mixture to a light boil to allow it to thicken up.
Remove the rosemary and thyme sprigs. Taste – add additional seasoning if needed.
Serve with a side of lightly salted popcorn. It was something I learned trekking in Nepal. It can be sprinkled in the soup like a cracker or enjoyed on the side. They pair perfectly and it makes this elegant creamy soup – fun!
It will last 4-5 days in the fridge.
