- 1 tablespoon olive oil
- 1/2 cup chopped white onion
- 5 cups chopped portobello mushrooms
- 4 mushroom caps, sliced
- 2 garlic cloves, minced
- 1 potato, thinly sliced
- 1/2 cup cashews
- 1 sprig fresh thyme
- 3/4 cup dry white wine
- 1 can full-fat coconut milk
- 1 1/2 cup vegetable stock
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Garlic croutons, optional
Step 1: Prepare your vegetables for cooking, wash and cut them.
Step 2: In a pan over medium heat, add olive oil, chopped onion, garlic, portobello mushrooms, and potato. Fry for a few minutes.
Step 3: When the vegetables are browned, add in thyme, coconut milk, wine, and vegetable stock. Simmer for 10 minutes.
Step 4: Pour the mixture into a blender, add in cashews, and blend on high. You can also use a hand blender but this will take a little more time until it is smooth.
Step 5: Place the pan back on the heat, add in olive oil, sliced mushroom caps, salt, and pepper. Sauté for a few minutes.
Step 6: Add fried mushroom caps to the soup and serve with garlic croutons.
Enjoy this homemade cream of mushroom soup from The Daring Kitchen!