Creamy Mushroom Soup (non-dairy)
I love soup that’s a meal and I love mushrooms. I like to make a big batch of soup and have it for leftovers for several days. I know it seems like a big pot of mushrooms when you start cooking, but the mushrooms do cook down, and it wouldn’t be mushrooms soup without a big bunch of mushrooms. This is a thick soup – add more broth is you prefer a thinner soup.
Ingredients:
1 cup raw cashews
¾ cup water
1 pound lean ground beef
1 Tablespoon coconut oil
1 pound crimini mushrooms,
chopped
½ pound shitake mushrooms, sliced
2-3 medium Portobello mushrooms, chopped
1 Tablespoon ghee
6 cups beef or mushroom broth
1 teaspoon sage
1 teaspoon thyme
½ teaspoon white pepper
1 Tablespoon minced garlic
Directions:
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Place cashews in a bowl and cover with boiling water for 30 minutes.
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Melt coconut oil in soup pot. Add ground beef and stir until cooked. Remove ground beef to a bowl.
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Melt ghee is same soup pot. Add mushrooms and sauté until water is released and cooks off, about 10 minutes.
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Add sage, thyme, and white pepper and stir for a couple minutes more. Add broth and simmer for 5 minutes.
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Drain cashews and place them in a blender (a Vitamix works great for making cashew cream). Add water and blend until smooth.
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Add cashew cream to soup. Put entire soup mixture into blender (or Vitamix) and blend to desired consistency. I like to have bits of mushroom left, so I pulse the Vitamix on for only a few seconds.
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Return to soup pot and add ground beef. Warm for a few minutes and serve.