Creamy Mushroom Soup

We all need a big bowl of soup. This one is particularly luscious… and by the way, mushrooms are one of the most nutrient-rich foods you can eat. They have lots of protein and fiber to keep you full for hours. They might even be nature’s secret to anti-aging because they’re so rich in an antioxidant called selenium. The MORE YOU KNOW DreamTribe. The really nice thing about this recipe is that just ½ cup of soaked cashews makes this big pot of soup rich and velvety without any dairy. Warm, hearty, healthy and delicious. A perfect meal.




1 hour


  • 10 cups chopped shitake mushrooms (about 2 lbs.), divided
  • 1/3 cup dry vermouth
  • 1 large yellow onion, chopped
  • 2 stalks of celery, chopped
  • 1 large carrot, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 6 cups vegetable stock
  • ½ cup cashews, soaked in water for at least 30 minutes
  • ½ cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper


  •  Sauté the onion, carrot andcelery in a large pot over a medium-high heat, using a bit of water to prevent the vegetables from sticking. (You can also use olive oil to sauté the vegetables, but water simmering is calorie free.)
  • Add the thyme, about a teaspoon of kosher salt and a few grinds of black pepper. Stir and simmer.
  • When the onion is translucent,add the garlic and vermouth. Stir and sauté to cook the alcohol off.
  • Add 8 cups of the chopped mushrooms (reserving 2 cups) and all of the vegetable stock.
  • Bring to boil and reduce to simmer, then partially cover and cook on low for 30 minutes until all the veg are tender.
  • While the veg are cooking,place the 2 reserved cups of chopped mushrooms in a pan with some olive oil.Add a dash of salt, a few grinds of pepper, and about one tablespoon of the fresh parsley. Sauté on low until the mushrooms are nicely browned, almost crispy. This will be your topping for each serving of soup. 
  • Drain the cashews and place in a Vitamix. Ladle in about 1/3 of the soup (don’t fill the Vitamix more than halfway). Blend on high until smooth.
  • Pour the pureed soup back in the pot and ladle more of the broth and vegetables into the processor – repeat until most of the soup is smooth. It’s ok to have a few chunks.
  • Place the pot of soup over a very low heat.  Season to taste with seasalt and pepper. 
  • Stir in the rest of the fresh parsley.
  • Serve in mugs or bowls and sprinkle liberally with the sautéed mushrooms. If you are making this just for yourself, you can serve yourself a lovely bowl, with the topping, and then stir the rest of the sautéed mushrooms right into the pot of soup.  (They have a nice toothsome quality so don’t skip this step!)
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