bohemianwanderer – Most people have tried mushroom soup, often as a thick paste from a can—pale, bland, and forgettable. But fresh mushrooms, when treated right, offer complex umami flavors that create a soup worth remembering. This mushroom cashew cream soup is a rich, satisfying vegan dish that brings out the deep character of mushrooms while delivering silky texture and subtle sweetness.
The base of this soup starts with Swiss brown mushrooms, known for their earthy, nutty flavor. You can substitute with button, shiitake, or a mix of your favorites. To build flavor, cook the mushrooms early, allowing them to release moisture and concentrate their essence before adding the stock. This step is key for maximizing the soup’s depth.
Cashews play two important roles in this recipe. First, they simmer in the soup, helping to enrich its texture and body. Second, they are blended into a smooth cashew cream—a useful recipe in its own right—that adds creaminess without dairy. The cashew cream also carries a mild sweetness that balances the earthiness of the mushrooms.
To make the cashew cream, soak 1 cup of raw cashews in hot water for 30 minutes. Blend with ¾ cup of vegetable stock, a small garlic clove, and olive oil until silky smooth. If the mixture seems too thick, add water a little at a time. Season with sea salt to taste.
For the soup itself, heat olive oil in a large pot. Sauté diced onions until translucent, then add chopped garlic. Stir in 800 grams of sliced mushrooms and season with salt and pepper. Let them cook until their moisture is released, then add half a cup of raw cashews and six cups of vegetable stock. Simmer for 15 to 20 minutes, covered. Blend until smooth.
Toppings and Final Touches: Layers of Flavor and Texture
What takes this soup from simple to exceptional is the topping—a mixture of sautéed mushrooms, crunchy cashews, and a bright splash of lemon. This finishing touch brings added texture and a burst of flavor that enhances every spoonful.
In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Add 300 grams of sliced mushrooms and a small clove of garlic. Cook for a few minutes until the mushrooms turn golden and slightly crisp. Toss in two tablespoons of cashews and a pinch of Aleppo pepper or red chili flakes. Toast for another minute, then finish with lemon juice and sea salt.
To serve, ladle the blended soup into bowls. Swirl in a spoonful of cashew cream, then add a generous scoop of the sautéed mushroom topping. Scatter thinly sliced scallions for a pop of freshness and color.
This recipe not only redefines how mushroom soup can taste—it also showcases the power of plant-based ingredients to deliver complexity and comfort. Whether you’re vegan or simply looking to explore richer, cleaner flavors, this soup offers a fresh take on a classic. Store extra cashew cream in the fridge; it doubles beautifully as a sauce for pasta or roasted vegetables.
