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Mushroom Soup
Mushroom Soup, preserved lemon and cashews
This soup is a one pot wonder of vitamins and delicious tasting mushrooms. It’s easy, dairy free, gluten free and vegan if you want.
Mushroom Soup
Mushroom Soup, preserved lemon and cashews
This soup is a one pot wonder of vitamins and delicious tasting mushrooms. It’s easy, dairy free, gluten free and vegan if you want.
Servings
4
Servings
4
Ingredients
  • 500gm mushroomssliced button or field
  • 60ml olive oil
  • 150gm oniondiced (or a couple of small ones brown or white)
  • 3cloves garlicdepending on their size and strength
  • 1 1/2tablespoons Thymechopped de-stemmed
  • 250gm cashewsraw unsalted
  • 50gm preserved lemonchopped. You can use the insides just not the seeds
  • 1litre chicken stock
  • 1teaspoon sea salt
  • 2 mushroomsfield or Portabello mushrooms sliced
  • 40ml olive oil2 tablespoons
Instructions
  1. Heat the pot over medium heat and add the 60 ml of olive oil. Add the onion and garlic and stir to mix and soften.
  2. Add the thyme and the preserved lemon, stir well then add the 500 gm sliced mushrooms. Stir till softened ( about 2 minutes).
  3. Add the cashews and the stock and simmer on medium to low for approximately 20 minutes or until the cashews are soft.
  4. Season with salt and puree till silky smooth.
  5. I like to garnish with sliced mushrooms. Make them by heating a skillet ( frypan). Add the extra olive oil ( and some butter if you like) and toss the mushrooms, adding a little salt till they are cooked through. Set aside till needed

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