Mushroom is on of my favorite vegetables because of its texture. I specially love mushrooms with sauteed onions.
As a vegan I may not be able to eat the mushroom soups that many restaurants serve because they contain chicken broth, milk or cream. I created my own vegan version which has, of course, mushrooms, sauteed onions, apple cider vinegar and the special thickening agent: almonds (you can use cashews instead).
For the soup, it is very important to leave the cashews or almonds soaked in water for minimum (2hrs). It is necessary for them to soften and gain a creamy consistency when blend with water.
The apple cider vinegar is also very important because it adds a peculiar flavor: slightly sweet and bitter.
yield: 2 cups
1/2 cup raw mushrooms cut
1/2 cup chopped and sauteed mushrooms
half of an onion chopped and sauteed
1T apple cider vinegar
a pinch of sea salt
any spice (marjoram, basil, rosemary)
1/2 cup of almonds soaked at least for 2 hrs
1.5 cups of water
1- Leave the almonds soaked for at least 2 hrs. Rinse and add to the blender.
2- After that, blend the almonds and one cup of water in the food processor until well blend.
3- Now, add the raw mushrooms, sauteed onions, apple cider vinegar, remaining water, garlic and sea salt and process again until homogeneous. If it needs more water, you may add it but remember that you do not need a runny mushroom soup.
4- Transfer the soup to a big bowl and add the sauteed mushrooms.
5- If you want it warm, you may heat it for a while in a casserole or serve it with vegetables and a piece of bread.