Super savory and full of good-for-you ingredients, this shroomy, plant-based soup is a forest to be reckoned with. Pro tip: Mix up your mushrooms. Try adding portobello, button mushrooms, or a mushroom blend to build a more complex flavor profile.
- 2 1/2 cup Mushrooms – Cremini, cut in thirds
- 1/4 Onion, raw – peeled
- 2 tbsp Olive Oil
- 1 tsp Salt
- 3 Garlic, clove
- 1/2 cup Cashews, raw
- 3 cup Vegetable Broth, low-sodium
- 1/4 tsp Black Pepper, ground
In a small pan over medium heat, saute mushrooms with 1 Tbsp of olive oil until softened and set aside.
Add onion, garlic, and cashews to the pan and saute with 1 Tbsp of olive oil until softened.
Setting aside 5 slices of sauteed mushroom for garnish, combine all ingredients in the pitcher. Cover the pitcher with the pitcher lid, making sure the vented lid cap is inserted and secure before blending.
Blend using the SOUP program.
Add the blended soup to a small pot and simmer for 2 to 3 minutes.
Serve with mushroom garnish, plus salt and pepper, if needed.
Recipe: Creamy Mushroom Soup
Serving in this recipe: 5
|Total Fat: 11.7 g||18.1%|
|Saturated Fat: 1.9 g||9.3%|
|Cholesterol: 0 mg||0%|
|Sodium: 535.4 mg||22.3%|
|Total Carbs: 7.6 g||2.5%|
|Dietary Fiber: 1 g||3.8%|
|Sugar: 2.9 g|
|Protein: 3.8 g||7.5%|
|Vitamin A: 0%||Vitamin C: 5.3%|
|Calcium: 1.1%||Iron: 6.5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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