Print

Mushroom Cashew Cream Soup

Ingredients

  • 2 Tb. avocado oil
  • 1 c. carrots, chopped
  • 1 c. onion, chopped
  • 1 c. celery, chopped
  • 4 cloves garlic, chopped
  • 1 pound cremini or white button mushrooms, chopped
  • 1 Tb. chopped parsley
  • ½ tsp. dried thyme
  • ¾ c. raw cashews
  • 5 c. organic veggie or bone broth
  • Himalayan pink salt & pepper to taste

Instructions

  1. In a large pot, heat oil and saute the onions, carrots and celery until soft.

  2. Add the garlic and half the mushrooms, and saute 3-4 minutes.

  3. Add the broth, thyme, parsley and cashews. Simmer for 20-30 minutes. Add more broth as needed to reach desired consistency.

  4. Return the soup to the pot and add remaining mushrooms. Bring to a boil, then simmer 3-4 minutes.