NON DAIRY...CREAM OF MUSHROOM SOUP

Non Dairy - Cream of Mushroom Soup

It’s challenging to realize that this amazing soup has no dairy!  It’s low in fat and yummy, too!  This recipe has been requested from several friends and is a sure fire winner!  Adjust seasonings to taste, as well as adjusting the amount of cashews/water for a soup consistency.

Ingredients:

Two large packages of sliced mushrooms (portabellas and button mushrooms are a good combination)

3 Chopped Carrots

2 Chopped Stalks of Celery

1 large Chopped Onion

¼ TBL Spoons of Safflower oil

3 cups of unsalted cashews

3-4 cups of water

3-4 pitted dates

Seasonings:  One clove of chopped garlic, Pepper, Sage, Chili Powder, Paprika, Basil, pinch of red pepper flakes (I don't use salt, but feel free to adjust as needed, may want to try using Soy Sauce instead of salt.

Preparation!

Using the oil make a Mirepoix ("Mirepoix" is the French culinary term for a combination of diced carrots, onions and celery sautéed in butter and used as an aromatic base to flavor sauces, soups and stews) with the celery, onion and carrots, .  Important to put the “seasonings” in during this process as it allows the oil to release from the seasonings.  Sauté’ until tender.

While making the Mirepoix, prepare the cashew milk.  Add the water to a high speed blender, add cashews and dates.  Blend until smooth, taste.  It should have a sweet taste (taking the place of cream).  Add to the cooked Mirepoix.  Add more water and/or more cashew milk for a large pot of soup.

Using an Immersion Blender, blend the soup until smooth, adjust seasonings.  Add the mushrooms.  Cook for about 20 minutes.  Soup is done!

Soup always tastes better the second day.  I like making this, letting it cool, place in the refrigerator, and reheating for a meal the next day.

This is great by itself or with a salad or grilled cheese (oops there's dairy in that, but not in the soup!)

Enjoy!