Vegan Cream of Mushroom Soup: A Rich and Comforting Classic
Story and Introduction:
Cream of mushroom soup has been a beloved staple in kitchens around the world for decades, cherished for its creamy texture and earthy flavor. Traditionally made with dairy, this classic soup can be effortlessly adapted to a vegan version without sacrificing any of its rich, comforting qualities. Vegan cream of mushroom soup brings together the savory depth of mushrooms with a silky, dairy-free creaminess, offering a satisfying and plant-based alternative to the traditional recipe.
The inspiration for vegan cream of mushroom soup often comes from the desire to accommodate dietary preferences or restrictions while still enjoying a classic comfort food. The use of coconut milk or cashew cream instead of dairy not only makes the soup suitable for vegans but also adds a subtle, creamy richness that complements the mushrooms beautifully.
The story of this recipe is about making traditional dishes accessible to everyone, regardless of dietary choices. By swapping out animal products for plant-based alternatives, this vegan version of cream of mushroom soup opens the door to those who might otherwise miss out on such a comforting dish. It’s perfect for cozy nights in, hearty lunches, or as a starter for a more elaborate meal.
Ingredients
1/2 cup raw cashews
1/4 cup olive oil
1 sweet onion finely chopped
3 cloves of finely chopped garlic
1 1/2 lb cremini mushrooms sliced
1/4 cup all-purpose flour
2 glasses of vegetable juice
6 sprigs of thyme tied with twine
2 bay leaves
1 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoon miso white or red
