Sylvie’s Vegan Cashew Cream of Mushroom Soup (Pilzcremesuppe)

Method7 steps

1. 1

   Step 1: Measure 1–1½ cups raw cashews according to how thick you want the soup. For this selected quick-softening route, cover all the chosen cashews with separate cashew-boiling water and boil for 10–15 minutes until softened. Drain and rinse with separate water, then keep all the softened cashews ready for step 5. The four cups of cream-blending water stay separate.

   Quick-boil cashews until softened · 15 minUses all of the chosen 1–1½ cups raw cashews · separate water for boiling and rinsing cashews, drained before blending

2. 2

   Step 2: Put the complete chopped onion (1) in a medium pot with only enough of the separate sauté water to cover the bottom. Cook over medium-high heat until softened and translucent, adding separate water splashes only as needed to prevent sticking. Reserve all four cups of blending water for step 5.

   Uses 1 onion, chopped · water to cover the pot bottom plus splashes as needed

3. 3

   Step 3: Add the minced garlic clove (1) and all 227 g chopped cremini mushrooms to the actual softened onion from step 2. Continue cooking until the onion is completely soft and the mushrooms are browned. Let excess pan water evaporate; add a separate splash only if the vegetables would stick.

   Uses all water-sautéed softened onion from step 2 · 1 garlic clove, minced · 227 g cremini mushrooms, chopped · a separate sauté-water splash only if needed

4. 4

   Step 4: Season the cooked onion, garlic and mushrooms from step 3 with the separate pan salt and ground black pepper to taste. Add all 1 tsp dried thyme and cook for another 1–2 minutes, stirring.

   Cook mushroom mixture after adding seasoning · 2 minUses all cooked onion, garlic and browned mushrooms from step 3 · pan salt, to taste · ground black pepper, to taste · 1 tsp dried thyme

5. 5

   Step 5: Let the cooked mushroom mixture cool enough for your blender’s safe hot-liquid instructions. Put all four cups of blending water, all the softened drained cashews from step 1, half of the seasoned cooked mushroom mixture from step 4, and only as much of the available 1½ tsp blender salt as wanted into the blender. Blend until completely smooth, working in batches if needed for safe capacity. Keep the other half of the same mushroom mixture in the pot for step 6.

   Uses 4 cups water for blending cashew mushroom cream · all softened drained cashews from the chosen raw quantity in step 1 · half of the complete seasoned cooked mushroom mixture from step 4 · salt from the available 1½ tsp blender supply, only as much as wanted

6. 6

   Step 6: Pour all the smooth cashew-mushroom cream from step 5 into the pot containing the remaining half of the same seasoned mushroom mixture from step 4. Stir and heat until the whole soup is hot throughout. Taste and adjust with additional salt or pepper from the qualitative seasoning supplies only as needed.

   Uses all smooth cashew-mushroom cream blended in step 5 · remaining half of the same seasoned cooked mushroom mixture from step 4 · additional qualitative seasoning salt only as needed · additional ground black pepper only as needed

7. 7

   Step 7: Serve the complete hot soup from step 6 as 4–6 portions, grating fresh nutmeg over each bowl to taste. Refrigerate any leftovers promptly.

   Uses all finished hot cashew-mushroom soup from step 6 · freshly grated nutmeg for garnish, to taste