This mushroom cashew soup will be the lifesaving dish you have been looking for. Whether it is a Sunday night and you are scrambling for dinner, or a stormy day when you need a pick-me-up, or even when you are sick and cannot get out of bed, this is the dish to make. You can add more ingredients to make this soup more filling, but it does not need to be changed to be delicious!
This Mushroom Cashew Soup Is What You Were Looking For!
To prepare this soup, you will need mixed mushrooms, like Swiss brown, Portobello, and button mushrooms, as well as vegetable broth, garlic, cashews, rosemary, thyme, oregano, brown onion, butter, salt, and pepper.
You can substitute some of the foods as needed. Try using oyster mushrooms, shiitake mushrooms, chicken broth, garlic powder, peanuts, tarragon, parsley, yellow onion, shallots, and olive oil.
The first step to follow before you do anything else is to soak the cashews in water for at least half an hour. This will allow them to get softer and creamier, making your soup taste better.
While you may find cashews to be a weird combination with mushrooms, the truth is, they are great together. On one hand, mushrooms are dense, earthy, and umami, but they also add a nutty aftertaste. Cashews taste milder, creamy, and nutty, but they are rich as well.
Unlike other nuts and even some fruits, cashews are relatively low in fat. They also contain some protein, fiber, copper, magnesium, manganese, zinc, phosphorus, iron, selenium, thiamin, vitamin K, and vitamin B6.
You can obtain vitamin D, B vitamins, selenium, potassium, magnesium, and tons of fiber from mushrooms. You will also add powerful antioxidants to your tasty and creamy soup.
The rest of the ingredients in this soup all provide extra vitamins and minerals, but also lots of flavors.
Try making this soup in just a few minutes and enjoy it for days to come!
Mushroom Cashew Soup
1 lb (454 g) mixed mushrooms (Swiss brown, portobello, and button mushrooms), washed and cut into half
4 cups (946 ml) vegetable broth
1 cup (128 g) cashews
1/2 cup water
1 tbsp butter
1 tsp Rosemary
1 tsp thyme
1/2 tsp oregano
2 cloves garlic
1/2 small brown onion, diced
pinch of ground black pepper
pinch of salt
- Soak cashews in a bowl of water for 30 minutes.
- In a medium saucepan, melt butter.
- Saute garlic, onion, and mushrooms for 5 minutes over a medium heat.
- Add vegetable broth and reduce to a medium-low heat.
- Cover and cook them for 45 minutes. Stir occasionally.
- Take out the cashews from the water.
- Put the cashews, rosemary, thyme, oregano, and 1/2 cup (118 ml) of water in a food processor.
- Blend until smooth.
- Pour the mixture in the mushroom soup. Mix well.
- Simmer for 20 minutes while stirring occasionally.
- Season with salt and pepper.
- Serve and enjoy!
Looking to try another delicious and tasty mushroom dish? Check out this Pheasant Back Mushroom Burger recipe.