This Easy Cream of Mushroom Soup recipe from Dorothy Delaney is a healthy alternative to canned varieties. Enjoy this vegetarian cream of mushroom soup as is, or use it in your favorite casserole dish. This is one of the tastiest dairy free healthy soup recipes.
1 1⁄4 Cup (20 tbs), chopped
1⁄3 Cup (5.33 tbs)
3⁄4 Cup (12 tbs)
1⁄3 Cup (5.33 tbs), finely chopped
Wash, dry and chop 1 1/4 cup mushrooms.
Add 1 1/4 cup mushrooms, cashews, water and sea salt into your high-speed blender. Blend on high until very smooth and well-blended. Blend twice for the soup to be slightly warm when coming out of the blender.
Pour mushroom soup mixture into a bowl. Add remaining finely chopped mushrooms and sprinkle with black pepper.
Think you have to give up on your favorite creamy soups now that you have gone vegan? Well, not really! Watch this video and learn to make an amazingly delicious cream of mushroom soup, without any dairy products! That's right...it is possible! This simple recipe does not take very long and yield a very tasty soup that is just like your traditional creamy soups.