10-Minute Cream of Mushroom Soup
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Soup
Serves: 3-4
1 lg shallot, chopped 8 oz. white mushrooms, sliced or chopped ½ tsp. paprika 1 tsp. fresh thyme leaves ½ cup cashews, soaked in warm water 30+ min. 1½ cup vegetable broth (plus more for thinning soup, if desired) ¼ tsp. salt Black pepper to taste Optional: 4 oz. sliced mushrooms (any kind) In a medium saucepan over medium heat, sauté shallot in ¼ inch water until translucent. Add white mushrooms and cook, stirring, about 3 mins. Stir in the paprika, thyme, cashews, broth, salt, and pepper. Allow to heat up until it starts to boil, then transfer (carefully!) to a blender and blend until smooth. Add more broth or water if you prefer a thinner soup. Serve soup as-is, OR sauté more mushrooms as above until soft and add them to your soup for a heartier meal. Garnish with fresh thyme and paprika. This soup reheats very well. Store in a glass container in the fridge up to one week.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/10/06/10-minute-cream-mushroom-soup/
3.3.3077