Smooth & Creamy Mushroom Soup
Ingredients
Creamy base
- 1 cup unsweetened almond milk
- â…“ cup raw cashews
- ¼ cup cooked cannellini beans drained and rinsed
- 2 tbsp white miso paste
- 2 tsp Dijon mustard
Soup
- 2 tablespoons extra-virgin olive oil
- 1 bunch scallions white and light green parts, chopped
- 1 celery stalk chopped
- 1 large carrot chopped
- 8 ounces cremini mushrooms sliced
- 1 tsp sea salt
- 4 garlic cloves minced
- 2 tbsp minced rosemary
- 1 bunch of thyme bundled
- 1¼ cups cooked cannellini beans drained and rinsed
- ½ tsp freshly ground black pepper more for serving
- 4 cups water
- 1 cup cooked wild rice
- 1 to 2 tablespoons fresh lemon juice
- 4 cups chopped kale
- Chopped parsley for garnish optional
- Pinches of red pepper flakes optional
Instructions
Creamy Base
- Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
Soup
- Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
- Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
- Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale.
- Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.
Notes
- Don’t panic if you don’t have fresh herbs. Use the frozen or dried herbs. In the Winter it’s great to use the produce you’ve saved from work in the garden during the summer.
- Consider putting the fresh thyme sprig inside a small muslin bag. Makes it easy to find and remove near the end. These are easy to find on Amazon