I remember, as a kid, lovin’ me some good old-fashioned Campbell’s cream of mushroom soup from the can. It was my favorite. Fast forward many years and I still love it, but now I’m a raw vegan and try not to eat anything from a can… if I can help it.
It can also be dressed up for guests and served with a beautiful vegetable salad and a glass of organic Pinot Grigio.
So, whatever the occasion, I hope you enjoy this recipe as much as I do.
2-3 cups water
2 cups mushrooms (I used portobello and shitake)
1/2 cup yellow onion
1/2 cup cashews (soaked)
2 cloves garlic
1 tbsp thyme
1/2 tsp sea salt
Garnish with fresh ground black pepper, parsley, and any left over mushrooms
Directions: Blend all ingredients in a high-speed blender. Pour into a bowl, garnish and enjoy! Note: If you have a Vitamix, you can blend the soup for 2 minutes and it will slightly warm it. Yum!