Cream of Mushroom Soup
Cooking Time
30 Minutes
Yields
4 Servings
Ingredients
2 Tbsps Coconut Oil
1 cup Red Onion (diced)
3 stalks Celery (diced)
2 Carrot (diced)
3 cups Mushrooms (any type will work)
1 tsp Black Pepper
3 Tbsps Tamari
4 cups Water
1/2 cup Cashews (soaked and drained)
Directions
Heat your coconut oil in a large stockpot over medium heat. Add the onion and saute for 4 - 5 minutes or until translucent. Add in the celery, carrots, mushrooms, black pepper, tamari and water. Bring to a boil and then reduce to a simmer. Cover with a lid and cook for 20 minutes.
Add your cashews to the blender. Ladle in one cup of your soup broth and blend well until smooth to create your cashew cream. Now ladle in the rest of your soup and puree. CAUTION: Ensure you leave a place for the steam to escape from the blender, otherwise the lid will blow off and that is bad news.
Ladle soup into bowls.
Enjoy!