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Vegan Cream of Mushroom Soup with Quinoa | VEGAN

Ingredients

• Ingredients:
• 2 cups cooked white quinoa
• 2/3 cup raw cashews
• 4 cups vegetable broth
• 2 cups any mushrooms (1-2 varieties)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 white onion
• 3 stalks celery
• 1 large carrot
• Salt & pepper to taste
• 1/2 cup white wine
• 3 tablespoons tamari / soy sauce
• 1-2 tablespoons flour (optional)
• Chives, for garnish
• Step One
• Cook the quinoa by adding 2 parts water with 1 part rinsed quinoa to a covered saucepan and simmering until the water is absorbed.
• Also, begin soaking the raw cashews in warm water, which will soften them before they’re blended into a cream shortly.
• Step Two
• In one stockpot, add the vegetable broth, sliced mushrooms, oregano, and thyme and bring to a simmer. This will infuse the broth with the mushroom flavor and result in a much more flavorful soup.
• Any varieties of mushrooms will work here, but I used one cup of fresh crimini and dried shiitake. If using dried mushrooms, use about a third less as they will expand.
• Step Three
• Finely dice the onions, celery, and carrots and add them to a larger stockpot with a splash of water. Sauté over medium heat until the veggies soften and the onions turn translucent. Then, add in 1/2 cup of white wine and give everything another 5 minutes to simmer.
• Step Four
• Drain the cashews of their soaking water and blend them with 1 cup fresh water until completely smooth. Then, add *everything* into the big stockpot with the veggies – broth, mushrooms, quinoa, and cashew cream. Also, add in about 3 tablespoons of tamari or soy sauce.
• Step Five
• If you prefer the soup to be thicker, feel free to add 1-2 tablespoons of whole wheat or brown rice flour and quickly whisk into the soup to prevent clumps. Otherwise, just let this simmer for about 15 more minutes until it tastes perfect. Then, serve with chopped chives.