Rich Mushroom Umami Soup (Creamy But Hold the Cream)

If you can slice mushrooms and chop an onion, you can make this decadent and fragrant soup.


The inspiration came from ordering online Metro groceries. This month if you purchased 3 packages of mushrooms, your delivery was so called "free". I thought it would be a good idea as mushrooms are earthy, nutritious, low fat, tasty little morsels and highly adaptable for recipes.


This soup tastes luxurious with very little effort. You need a food processor to make the raw cashews creamy. If you're ok with dairy and not watching your COVID weight, then go ahead and use full fat cream.


The addition of the liqueur takes the soup to an all time other level. Just like those fancy restaurants we used to patron. Go ahead and indulge yourself, whip this soup up in no time and impress yourself and maybe your peeps too.



Rich Mushroom Umami Soup

Serves 4


1 teaspoon good quality extra virgin olive oil

1 tablespoon rosemary or thyme, dried (3 to 4 fresh sprigs)

1 very large onion or equivalent (2 or 3 medium)

6 large garlic cloves, chopped medium or sliced

12 ounces Cremini mushrooms or mixed wild assorted, sliced in bite sized pieces

3 tablespoons low sodium miso (any type) - divided

1 large bay leaf

5 ounces water or broth (low sodium)

1/4 cup raw cashews

3 tablespoons brandy or almond liqueur or combination (or you can use 1 tablespoon of fresh lemon rind and 3 tablespoons of lemon juice)

Freshly ground pepper

Himalayan sea salt or other of your choice, optional

  1. In a non stick Dutch oven pot, heat 1 teaspoon oil with the rosemary or thyme, about 2 min

  2. Place mushrooms in the pot and let them sit for 5 minutes

  3. Take the mushrooms out of the pot with a slotted spoon, set aside

  4. Put the onions into the pot and sauté until golden

  5. Add the garlic and sauté with the onions

  6. Add the cooked mushrooms, water or broth with the bay leaf. Bring to a simmer.

  7. Once you see the liquid simmer, take out about 2 cups (including some mushrooms)

  8. Put cashews, the two cups of liquid, and 1 tablespoon of miso into a food processor. Blend until really smooth and creamy, about 3 to 5 minutes.

  9. Put cashew cream mixture into the soup. Let simmer for about 7 minutes to blend flavours.

  10. Depending on your desired salt level, add the remaining miso.

  11. Add two more tablespoons of brandy or almond liqueur depending on your taste. Or use lemon juice and rind if you prefer no alcohol.

  12. Add fresh ground pepper

  13. Add Pink Himalayan sea salt or salt of your choice, if you have not achieved the desired level of salt (optional).

  14. Heat through and pour into bowls. Garnish, if using.


Optional garnish: toasted cashews, green onions, or croutons and cheese (if not vegan).






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