We don’t know what’s come over us lately, but we can’t seem to stop making soups. This time we’re using white button mushrooms, herbs, and a few other simple ingredients to create a creamy healthy simple vegan mushroom soup without cream or flour. Not to brag, but this hearty mushroom recipe is also gluten-free and paleo. So, it’s basically air. Nobel prize here we come.

We said creamy mushroom soup, and the secret here, again like the butternut squash soup, is cashews. You can of course, use coconut milk too. We had made some cashew milk the day before, and we used it to make the soup thicker and creamier. We didn’t strain it, so those small chunks you see in some of the photos – it’s cashews. You won’t have them if you use coconut milk or strained cashew milk.

Another magic trick we did to make things creamy was blending about a cup of the soup, once it was all cooked and adding that blended mush back into the cooking pot.

Result = SO good! We actually am not crazy about mushrooms (they kinda freak us out), but this soup is notable! We enjoyed it for dinner and then for lunch the next day. Here’s the recipe and we'll include the step-by-step photos below.

How it comes together

Clean and slice the mushrooms. Finely chop the onion, kale (or spinach if using) and carrot, mince the garlic, grate the ginger and wash the thyme leaves.

Add in the mushrooms and saute, stirring for about 2 minutes.

Sauté the onion and garlic with the crushed red pepper, grated ginger and olive oil in a cooking pot at medium-high for 1-2 minutes until fragrant. Add in the mushrooms and saute, stirring for about 2 minutes.

Then add in the carrots and the kale. Stir for two more minutes. Add salt, pepper and the water (or the stock).

Bring to a boil and add the thyme leaves. Once boiling, reduce the heat and simmer 15 to max 20 minutes.

Add in the cashew milk and the lemon juice, and cook for 2 more minutes. Then take out 1 cup of the soup and blend it (we used an immersion blender for this), then add it back in to make the soup thicker.

Stir for a few more minutes and serve! Enjoy!

Mushroom soup, no cream, no flour

Yield: 3-4
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Ingredients

12oz/ 350g white button mushrooms, washed, sliced*
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
1/2 cup spinach or kale (optional)
1 tbsp fresh thyme leaves
1 tsp fresh ginger, grated
1 tbsp olive oil
2 tsp crushed red pepper
2 cups water**
1 cup cashew milk***
1-2 tbsp lemon juice (fresh)
salt and pepper to taste

Method

Clean and slice the mushrooms. Finely chop the onion, kale (or spinach if using) and carrot, mince the garlic, grate the ginger and wash the thyme leaves.
Sauté the onion and garlic with the crushed red pepper, grated ginger and olive oil in a cooking pot at medium-high for 1-2 minutes until fragrant.
Add in the mushrooms and saute, stirring for about 2 minutes. Then add in the carrots and the kale. Stir for two more minutes. Add salt, pepper and the water or the stock.
Bring to a boil and add the thyme leaves. Once boiling, reduce the heat and simmer 15 minutes.
Add in the cashew milk and the lemon juice, and cook for 2-3 more minutes, stirring.
Take out 1 cup of the soup and blend it (we used an immersion blender for this), then add it back in to make the soup thicker.
Stir for a few more minutes and serve!
Enjoy!