Creamy Mushroom Soup

Mushrooms have become known as the “vegan meat” which is why as a plant-based eater, I add mushrooms in about 50% of my dishes. Aside from their meaty texture and adaptability, mushrooms contain vitamins that vegans and plant-based eaters struggle to source outside of meat products, particularly vitamin B vitamins like B12. Mushrooms help to reduce the overproduction of estrogen in estrogen-dominant women, by way of conjugated linoleic acid Mushrooms are amazing for boosting the immune system, reduce inflammation, provide antioxidants, are jam packed with B vitamins - including B6, B9, and B12, copper, selenium, potassium, zinc, manganese, choline, protein and phosphorus.

I recreate the creaminess of this dish by using russet potato and soaked cashews. Personally, I am not a big fan of milk or cream in my soups. Utilizing this combination of soaked nuts and potato gives the soup that same creamy texture as adding cream. The cashews help to add a richness - a little goes a long way, and the potato helps to thicken the soup. In a typical mushrooms soup a roux, melted fat combined with flour, is used to thicken the soup.

Cashews are an excellent source of monounsaturated fats which is beneficial for your cardiovascular system and helps to keep you fuller, longer. Cashews are a great source of copper, phosphorus, zinc, magnesium and manganese.

Potatoes are a very good source of many nutrients like potassium, vitamin B3, B5,B6, and vitamin C, and dietary fiber. Majority of the nutrients of the potato are found in the skin, I personally prefer to purchase organic potatoes and scrub them versus peeling them for this reason. Purchase your potatoes in smaller quantities to avoid them becoming wilted, sprouted or discolored - especially those that have a green tint. The green tint indicates that the toxic alkaloid solanine may be present. Solanine not only tastes bad but can cause health issues such as circulatory and respiratory depression, headaches and diarrhea. Store your potatoes in a cool, dry place (between 45 and 50 F) stored in a paper or burlap sack are great for allowing moisture to escape. It is wise to not store potatoes and onions together, as the gases they omit increase degradation.

If you cannot consume cashews, you can omit the cashew and substitute with chickpeas or white beans.

INGREDIENTS

½ cup dehydrated Mushrooms

4 cups of veggie stock chicken

2 + 1 tbsp butter

2 Shallots, sliced

4 Garlic cloves, sliced

1 lb Mixed Mushrooms (cremini, shiitake, oyster, Portobello, etc) - 5-6 cups chopped

1 tbsp fresh herbs, rosemary, thyme and/or sage

¼ cup Brandy or Red Wine

1 medium Russet potato, peeled and diced (about 1 cup)

¼ cup Cashews, soaked

1 cup Mixed Mushrooms - garnish

Green Onions, thinly sliced - garnish

METHOD

In a medium sized pot combine the dehydrated mushrooms and stock, bring to a boil, cover and reduce to simmer.

Heat the butter in a large heavy bottom pot.

Add the onions and sauté over medium-high heat for about 5 minutes or until golden and fragrant.

Reduce heat to medium; add the garlic, potatoes, cashews and chopped mushrooms.

Season generously with salt, pepper and herbs.

Sauté for 15 - 20 minutes, stirring occasionally.

Add the brandy/red wine and cook until the alcohol has evaporated (about 3 -5 minutes).

Add the mushrooms broth, with the rehydrated mushrooms, to the mix.

Simmer for 15 minutes.

Transfer the contents of the pot to a high speed blender and blend until smooth.

In a frying pan melt the butter, add the mixed chopped mushrooms and season generously with salt and pepper - sauté until golden.

Divide the soup between 4 bowls and garnish with sauté mushrooms (optional: thinly sliced green onions)