New-Fashioned Cream of Mushroom Soup

Made with cashews instead of cream, this isn't your mama's mushroom soup! But this rich and velvety soup is soup-er versatile!
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New-Fashioned Cream of Mushroom Soup

New-Fashioned Gluten-Free Cream of Mushroom Soup

Just because this isn’t your mama’s canned cream of mushroom doesn’t mean you can’t use it the way she did. It makes a great sauce for Swedish meatballs or chicken pot pie, or even a base for a healthy and quick chicken Marsala. See our ideas (below) for more details on exactly how to use this velvety soup.

4 Classic Ways to Use This New-Fashioned Mushroom Soup

Mushroom Mashed Potatoes: Add a few spoonfuls of soup to mashed potatoes, to taste.

Swedish Meatballs: Mix it with beef broth, mustard and Worcestershire and use it as a sauce over homemade meatballs.

Pot Pie Starter: Use it as a base for chicken pot pie filling or a casserole.

Quick Chicken Marsala: Sear chicken breast cutlets (about 1 lb) in oil; transfer to a plate. Cook a chopped onion or shallots in the same skillet, deglaze with a splash of Marsala wine, then add 1 cup soup, or as desired. Bring to a simmer and return chicken to pan. Cover and simmer until chicken is cooked through.

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 cup raw unsalted cashews

  • 3 tbsp organic unsalted butter

  • 1 large yellow onion, chopped

  • ½ tsp sea salt + additional to taste

  • 1 lb chopped mixed mushrooms, such as shiitake, crimini and oyster (about 10 cups)

  • 4 cloves garlic, minced

  • 1 tbsp fresh thyme leaves + additional for garnish

  • 4 cups low-sodium chicken broth

  • 1 to 2 tsp sherry vinegar, optional

  • ground black pepper, to taste

Preparation

1. Place cashews in a medium bowl. Cover with cool water by 1 inch. Cover and refrigerate for at least 4 hours (or overnight). Drain and rinse with cool water.

2. In a large pot on medium, melt butter. Add onion, season with ¼ tsp salt and cook, stirring occasionally, until just turning tender, about 3 minutes. Add mushrooms, season with ¼ tsp salt and cook, stirring occasionally, until tender and golden, about 10 minutes. Add garlic and thyme; sauté until fragrant, about 1 minute.

3. Transfer mushroom mixture to a bowl. Pour broth into pot and bring to a boil, stirring up any browned bits on bottom. Stir in cashews, reduce heat and simmer until nuts are very soft, about 15 minutes. Working in batches if needed, purée in a blender until very smooth.
(Tip: Remove center portion of lid and cover with a clean towel to allow steam to escape.)

4. Pour puréed mixture back into pot. Return mushrooms and any accumulated liquid to pot. Cook over medium-low heat until warmed through. Stir in vinegar (if using). Season with additional salt and pepper.

Note about duration: Include 4 hours of soaking time.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 325
  • Carbohydrate Content: 23 g
  • Cholesterol Content: 23 mg
  • Fat Content: 23 g
  • Fiber Content: 4 g
  • Protein Content: 14 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 331 mg
  • Sugar Content: 6 g
  • Monounsaturated Fat Content: 10 g
  • Polyunsaturated Fat Content: 3 g