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Creamy Vegan Mushroom Soup in a Bread Bowl

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This Creamy Vegan Mushroom Soup Bread Bowl is dairy-free, gluten-free and has a creamy consistency without any of the added cream.

Ingredients

Scale
  • 6 cups of sliced cremini mushrooms

  • ¼ cup of raw cashews soaked for 10 minutes in boiling water

  • 2 large cloves of garlic, minced

  • 1 medium white onion, diced

  • 1 cup of organic vegetable broth

  • 1 cup of unsweetened plant milk

  • 8-10 stalks of fresh thyme

  • 1 dried bay leaf

  • 1 tbsp of cornstarch, tapioca, or arrowroot powder.

  • ½ tbsp of coconut aminos

  • 1 tsp of sea salt or Himalayan salt or season to taste

  • Freshly ground black pepper

  • 2 sourdough loaves of bread. Centers removed.

Instructions

  1. Move onions to the side of the saucepan and mushrooms.  Allow to cook untouched for 5 minutes, uncovered. See my post for how to cook the perfect mushroom.

  2. Stir the mushrooms and onions together. Add fresh thyme and cook for another 5 minutes or until the mushrooms have reduced in volume by half.

  3. Add the bay leaf, salt and liquid aminos to the mushrooms and onions.

  4. Remove half of the mushroom mixture and set aside.

  5. Stir 1 tbsp of cornstarch into the organic broth.  Add to the mushrooms and stir.

  6. Pour entire mixture along with soaked cashews into a high-speed blender or food processor.  Be careful it’s hot! Blend on medium high until a smooth creamy texture is achieved. Slowly add in plant milk until the soup is the consistency you want.  Add more milk if necessary.

  7. Pour blended soup back into saucepan and add whole mushrooms and onions you set aside earlier and stir to combine.

  8. Ladle soup into bread bowl and serve hot.

Find it online: https://susancooksvegan.com/creamy-vegan-mushroom-soup/