Dairy-Free Cream of Mushroom Soup (directions for condensed!

• Vegan
• Paleo

• Produce

  • 1 Cauliflower, medium
  • 2 Garlic cloves
  • 2 cups Kale
  • 2 cups Mushrooms
  • 1 tsp Thyme, dried
  • 1 Yellow onion, medium

• Canned Goods

  • 2 Vegetable bouillon cubes

• Baking & Spices

  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Liquids

  • 2 3/4 cup Water

Found on vitamin-sunshine.com

Description

Ingredients

• 1/2 cup cashews, soaked in water overnight
• 1 medium cauliflower (5-6 inches in diameter)
• 3/4 cup water (to steam cauliflower)
• 2 vegetable bouillon cubes (I love Rapunzel Brand with Sea Salt and Herbs)
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped finely
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced thinly
• 1 teaspoon dried thyme (or sub 1 tablespoon fresh thyme)
• 2 cups kale, chopped (optional)
• 2-3 cups of water (add to concentrate to make soup)
• sea salt and black pepper, to taste

Directions

• Soak cashews overnight in water (I put them in a jar in leave it in the refrigerator). When ready to make soup, drain excess water.
• Chop cauliflower roughly, and add to a saucepan with 3/4 cup of water. Bring to a boil, then reduce heat to medium and steam cauliflower until most of the liquid is gone, about 15 minutes. Be sure the cauliflower is very tender. Add a small amount more water if necessary.
• In a blender (I use my Vitamix for extra creamy results), add cauliflower (with remaining small amount of water), soaked cashews, a vegetable bouillon. Blend for 2-3 minutes until the mixture is extra smooth. Add 1/4 water if necessary to get the blender going (I didnt need to add any water).
• In a frying pan, add 1 tablespoon of olive oil, and then add the chopped onion and garlic. Sauté over medium high heat for 5-7 minutes until softened. Add the sliced mushrooms, and continue to sauté for another 5-7 minutes, stirring frequently. Season lightly with sea salt and black pepper.
• Add the cream mixture to the mushroom mixture, and add thyme. Stop here if you are using this recipe as a substitute for Cream of Mushroom Soup concentrate.
• If making soup, add the kale if desired, and 2-3 cups of water. We added 2 cups the first day, and then another 1/2 of a cup when reheating the leftovers. It was very rich and could have been thinned out more! Season with sea salt and black pepper, to taste.