Vegan Cream of Mushroom Soup With Crispy Shiitake Chips Recipe
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Category
Soups and Stews
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
8 ounces shiitake mushrooms, sliced
4 cups vegetable broth
1/2 cup raw cashews, soaked in water for at least 30 minutes and drained
1/4 cup nutritional yeast
2 tablespoons tamari or soy sauce
2 teaspoons dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
For the Crispy Shiitake Chips:
8 ounces shiitake mushrooms, thinly sliced
Directions
Preheat oven to 375°F . Line a baking sheet with parchment paper. In a medium bowl, combine the sliced shiitake mushrooms with olive oil, salt, pepper, smoked paprika, thyme and tamari or soy sauce. Toss until evenly coated. Spread the mushrooms onto the prepared baking sheet in an even layer and bake for 20 minutes or until golden brown and crispy. Set aside. In a blender or food processor, combine nutritional yeast, cashews and vegetable broth and blend until smooth and creamy. Set aside. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add garlic, onion and remaining shiitake mushrooms and cook for 5 minutes or until softened. Pour in the blended mixture from the blender and stir to combine everything together. Simmer for 10 minutes or until thickened slightly then season with salt and pepper to taste if desired. Serve soup warm topped with crispy shiitake chips on top! Enjoy!.