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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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.
- 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
- 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.
- 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.
- 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.)
- 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.
- 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