Cream of Mushroom Soup


  • 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

Cooking Instructions

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!