I’ve been cooking up quite a few things this week, but I’ve failed to get them on to the blog, yet. Quite a bit of time was taken up making blood orange marmalade (it being that time of year). Marmalade making can be quite time consuming, so lunch today was a quick to make, warming mushroom soup. Elegant if presented as such, I’ve been making this soup for years, now. The cashews were a recent substitution for the dairy free cream cheese, as I think they have a better nutritional profile, and they do add body as well as richness to the soup.
However, for a less calorific version, use cooking oil spray instead of the margarine or olive oil; use vegan cream cheese instead of the cashews (mine has 90kcals/oz); and use water instead of the non-dairy milk for a total recipe calorie count of 648kcals which is 100kcals per 8floz, or 162kcals per serving.
1 tbsp non-hydrogenated margarine OR 1 tbsp olive oil OR zero calorie cooking spray
6 oz (1 medium or 1/2 large) onion, chopped
~12oz potato, chopped (or ready cooked and peeled)
1 lb mushrooms, halved or quartered
1 tbsp dried thyme (2 tbsp of fresh thyme) – don’t stint on this.
16 fl oz water OR plain unsweetened non-dairy milk (rice milk for a standard version; soy milk for a richer one)
2 oz (1/2 cup) raw cashews OR 2 oz vegan cream cheez
2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
Heat the margarine in a large pan and sauté the onion until transparent.
Add the mushrooms and sprinkle on half a tsp of the salt to help release the juices.
Once the mushrooms have turned a darker color and softened, add the potato, the herbs, 16 fl oz (2 cups) of water, and the cashews (if using); bring to the boil, cover and cook until the potatoes are cooked (at least 10 minutes).
Add the vegan cream cheez (if not using cashews) and 16 fl oz non-dairy milk (or water), and blend as briefly as possible, but long enough to ensure the cashews have blended into a smooth soup.
Adjust consistency with more water, as desired.
Add salt and pepper to taste, serve hot.