Vegan Cream of Mushroom Soup with Crispy Shiitake Chips

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

1. Set your oven to 375°F (190°C), and cover a baking sheet with parchment.
2. Add the sliced shiitake mushrooms to a medium bowl with olive oil, salt, pepper, smoked paprika, thyme, and tamari or soy sauce. Turn them over in the bowl until the seasoning coats them well, then arrange them across the prepared baking sheet in a single layer. Bake for 20 minutes, until they are browned and crisp, then put them aside.
3. Place the nutritional yeast, cashews, and vegetable broth in a blender or food processor. Puree until the mixture is creamy and smooth, then reserve it for the soup.
4. Warm 2 tablespoons of olive oil in a large pot over medium heat. Stir in the garlic, onion, and remaining shiitake mushrooms, and cook for 5 minutes, until they have softened. Add the blended cashew mixture to the pot and stir until everything comes together. Simmer for 10 minutes, until the soup has thickened a bit, then add salt and pepper to taste if you’d like.
5. Ladle the soup while warm and finish each bowl with the crispy shiitake chips.