Cream of Mushroom Soup is a simple, delicious soup that is perfect for lunch, or with dinner. It is easy to make, and free from dairy, yet still so creamy and rich. The cashews in this recipe create a smooth creamy consistency, just like traditional cream of mushroom soup. It is important to use raw cashews, and not roasted cashews (if you use roasted cashews, the flavor and texture will be different). 

1 tsp Olive Oil 

1 lb of Mushrooms 

3/4 Cup Raw Cashews 

1 Cup Water 

3 Cups Vegetable Stock 

1 tsp Nutritional Yeast 

1/2 tsp Dried Oregano 

Salt and Pepper to Taste 

Method: 

Dice the mushrooms. 

Heat olive oil in a medium soup pot, over medium-high heat. 

Sauté the mushrooms for 3-5 minutes, until they start to shrink down. 

Blend the cashews and water together in a food processor or high powered blender, until smooth. 

Stir the blended cashews, vegetable stock, oregano, and nutritional yeast, into the pot with the mushrooms. 

Bring to a boil, stirring constantly to avoid anything from sticking to the bottom. 

Once the soup comes to a boil, reduce the heat to low, and simmer for 20 minutes. 

Add salt and pepper to taste. 

Enjoy!