Vegan Cream of Mushroom Soup

Ingredients

• 1/2 med Sweet Onion ((diced))
• 2 cloves Garlic ((minced))
• 16 oz Baby Bella Mushrooms ((sliced))
• 1/2 cup White Wine
• 4 cups Vegetable Broth ((low sodium))
• 1/2 tsp Dried Thyme
• 1/2 tsp Rubbed Sage
• 3 Tbs Mrs Dash Seasoning
• 1/2 tsp Seasoning Salt
• 1/2 cup Raw Cashews ((soaked in boiling hot water for 15 min))
• 1/2 cup Almond Milk ((unsweetened))
• 1 tsp Lemon Juice
• 1 tsp Apple Cider Vinegar
• 1/4 tsp Red Wine Vinegar
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 Tbs Corn Starch

Instructions

1. 1

   Pre-soak cashews in hot water for at least 4 hrs - the longer the better

2. 2

   In a large soup pot, saute onions and garlic in a few tablespoons of broth until softened

3. 3

   Rinse and slice mushrooms and add to pot

4. 4

   After mushrooms cook down a bit, add the wine

5. 5

   Continue cooking until mushrooms have reduced and most of the liquid has evaporated

6. 6

   Add vegetable broth and stir to combine

7. 7

   Add thyme, sage, Mrs Dash, and season salt and stir well

8. 8

   In a blender, add drained cashews, and remaining Cashew Cream ingredients and blend until smooth

9. 9

   Next add 1 cup of the soup to cashew mixture in the blender and blend until smooth

10. 10

    Stir the cashew/soup mixture back into soup pot and season with additional salt and pepper to taste

11. 11

    Whisk corn starch and a few tablespoons of soup together and add back to pot to thicken