Cream of Mushroom Soup (Dairy-free)

1. Sauté the Aromatics
   Heat 15 ml (1 tbsp) olive oil in a large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, 2 diced celery stalks, and 1 diced carrot. Sauté for 5–7 minutes until softened.
2. Add Mushrooms and Herbs
   Add the roughly chopped mushrooms and thyme. Cook for 5 minutes until mushrooms release their moisture.
3. Add Broth and Simmer
   Add 960 ml (4 cups) vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes until vegetables are very tender.
4. Blend and Add Flour
   Blend the soup until smooth. Add 1 tbsp (8 g) flour and blend until fully incorporated.
5. Add Potatoes
   Add 400 g cubed potatoes. Simmer for 15–20 minutes until potatoes are tender. Season with salt and pepper.
6. Sauté Remaining Mushrooms
   Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Sauté the sliced mushrooms for 5–7 minutes until golden brown.
7. Finish the Soup
   Stir in 120 ml (½ cup) cashew cream and 2 tbsp lemon juice. Heat through for 2–3 minutes.
8. Serve
   Ladle into bowls and top with sautéed mushrooms and fresh parsley.

Notes:

• Blending the soup before adding potatoes gives a smooth base while the potato chunks add texture.
• The two-mushroom method (blended + sautéed topping) gives the soup depth of flavor and visual appeal.

Storage:

• Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently over low heat with a splash of broth.

Swaps:

• Use tapioca starch or potato starch instead of flour for a gluten-free version.
• Swap cashew cream for coconut cream for a different richness.

Tips:

• Use a mix of mushroom varieties (cremini, shiitake, oyster) for more complex flavor.
• Don’t crowd the mushrooms in the skillet — they need space to brown, not steam.