Go Back
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.
5 from 1 vote
Course Soup
Servings 4


  • 500 gm mushrooms sliced button or field
  • 60 ml olive oil
  • 150 gm onion diced (or a couple of small ones brown or white)
  • 3 cloves garlic depending on their size and strength
  • 1 1/2 tablespoons Thyme chopped de-stemmed
  • 250 gm cashews raw unsalted
  • 50 gm preserved lemon chopped. You can use the insides just not the seeds
  • 1 litre chicken stock
  • 1 teaspoon sea salt
  • 2 mushrooms field or Portabello mushrooms sliced
  • 40 ml olive oil 2 tablespoons


  • 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.
  • Add the thyme and the preserved lemon, stir well then add the 500 gm sliced mushrooms. Stir till softened ( about 2 minutes).
  • Add the cashews and the stock and simmer on medium to low for approximately 20 minutes or until the cashews are soft.
  • Season with salt and puree till silky smooth.
  • 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