Leave the heavy cream at the grocery store and enjoy a completely plant-based version of mushroom soup. This one is a favorite and is both healthy and delicious.

Step 1 – Vegetable Components

Ingredients (amounts will yield roughly eight 1-cup servings):

• 1 large onion
• 6 teaspoons minced garlic
• 3 teaspoons onion powder
• salt to taste
• pepper to taste
• 5 cups fresh mushroom (shitake or portabella)

Combine ingredients in a saucepan with a tablespoon of olive oil and saute until onions are translucent. Strain water from the mixture, but keep any liquid to add back in as flavoring. Set mixture and liquid aside.

Step 2 – Soup base

Ingredients

• 1 cup unsweetened almond milk
• 2 cups vegetable broth
• 1 cup raw cashews
• Liquid from mushroom mixture

Blend ingredients using a blender. Add chosen soup base ingredients first, followed by 2 cups of the mushroom mixture. Begin blending at low speed and slowly increase. Blend until a creamy consistency is achieved. Then, add 1/2 cup of the mushroom mixture and use the pulse blender setting to add thin slices of mushroom and onions to the soup. If you own a Vitamix, the blender will heat your soup. Otherwise, place blended soup in a pot to heat. Garnish with thyme.

Nutritional Facts (8-ounce serving)

• Calories – 200
• Total Fat – 14.1 g (* If desired, you can decrease the total fat considerably by substituting silken tofu for most of the cashews.)
• Saturated Fat – 2.7 g
• Cholesterol – 0 mg
• Total Carbohydrate – 13.7 g
• Dietary Fiber 1.9 g
• Protein – 7.8 g

*Nutrition facts may vary based on the brands used in the recipe.

Enjoy!