The natural cremini mushrooms, aromatic herbs, and smooth cashew cream in this vegan mushroom soup recipe create a delicious mix. To create a delicious base, cook garlic and onions until they are tender. Next, put in sliced mushrooms and flour. A smooth cashew sauce with miso is added to the soup to give it more flavor after cooking it with vegetable broth and spices. To make it even better, add some chopped parsley and a little bit of truffle oil on top. This delicious soup is easy to make and tastes great for a cozy dinner or as the main dish for a special meal.
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Half a cup of raw cashew nuts
1/2 cup of olive oil
1 small onion cut into small pieces and 3 cloves of garlic finely chopped
1.5 pounds of sliced cremini mushrooms
1/4 cup of self-rising flour
2 cups of vegetable broth and 6 sprigs of thyme tied together.
Two leaves from a bay tree.
One-third of a teaspoon of salt from the sea.
Media cucharadita de pimienta.
1 tablespoon of miso paste, either red or white
What should you do?
First, heat some water and pour it over the cashews in a small container. Allow them to sit in the liquid for a short period. Save it for when you need it.
Spices for Cooking with Oil: Heat the olive oil in a large pot on medium-high heat. Add diced garlic and onion. Cook the onions in a pan for about 7 minutes until they are soft and see-through.
Mushrooms: Add the sliced mushrooms with the rest of the ingredients. Once the mushrooms start to get softer and release their smell, keep cooking for another 5 to 7 minutes.
Add regular flour to the mushrooms and mix well to make the soup thicker. To remove the taste of raw flour, cook for an additional 2 minutes. Make a thick mixture by slowly pouring in 1/2 cup of vegetable broth while stirring continuously.
Place the bay leaves, pepper, salt, and thyme sprigs in a pot and heat until it starts to bubble. Cooking the mixture gently for 5 minutes will let the flavors blend together. Pour the remaining vegetable broth afterwards. Lower the heat, cover the pot, and let the soup cook gently for 10 to 15 minutes.
Prepare the cashew cream by putting the soaked cashews into a powerful blender while the soup is cooking. Mix the miso with 3/4 cup of water. Prepare the cashew cream by blending the cashews until they become very smooth.
Use cashew cream. Heat the soup until it starts to bubble gently, then mix in the cashew cream. Mix the cream well into the soup by stirring gently; this will make it smooth and creamy.
The final detail: To fully enjoy the flavor of the soup and avoid any tough parts, remove the bay leaves and thyme sprigs before serving.
Delicious Tips:
To make the soup even better, add a bit of truffle oil and chopped parsley on top of each bowl.
A basic green salad or some warm, crusty bread will complement the meal and make it more delicious.
This soup can be stored in the refrigerator for up to three days if made ahead of time and covered. Heat it gently in a pan over low heat until it is ready to be eaten.
Vegan Mushroom Soup is a smooth and comforting dish that is perfect for any occasion due to its mix of nutritious ingredients. This smooth soup will soon become a favorite in your kitchen due to its rich flavors. This meal will delight your taste buds and make you happy, whether you’re enjoying it at home or serving it as a fancy starter at a party.
Here is a simple list of the nutrients found in one bowl of vegan mushroom soup, following a recipe that serves six people:
Around 250 calories
Around 17 grams of fat in total.
Around 2 grams of bad fat and about 15 grams of good fat.
About 600 milligrams of salt
Around 21 grams of carbs in total.
Proteins: Around 3 grams
Approximately 5 grams of sugar
Approximately 6 grams of protein
Several factors, such as the specific ingredients and portion size, can make these calculations vary from the real figures.