Cream of Mushroom Soup


1/4 cup extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
3 large carrots, chopped
1 pound cremini mushrooms, chopped
5 cups water or stock
Few sprigs fresh thyme (pull the leaves from the stems)
Few sprigs fresh rosemary
1 tsp freshly ground black pepper
3 tsp salt
1/2 cup raw cashews
2 TBSP sweet rice flour


In a large pot sauté the onions in the olive oil until soft, about 5 to 10 minutes. Add the garlic, carrots, and mushrooms; sauté for a few minutes more.

Add the water, herbs, pepper, and salt. Cover and simmer for about 25 to 30 minutes. Remove from heat and ladle some of the soup into a blender. Add the cashews and sweet rice flour. Blend on high until smooth and creamy; transfer to a clean pot. Puree the remaining soup in batches (you can blend it for just a short time for more texture or longer for a smoother consistency).

Stir the soup together to mix the cashew cream in with the rest of the blended batches. Taste and add more salt if necessary or more water for a thinner consistency. Simmer over low heat for a few minutes to meld the flavors.


  • You may choose any type of mushrooms, mix and match if you’d like.
  • You can also save a few chopped mushrooms and add back into the soup once it is blended to make it heartier. This is a good idea especially if you are eating it as a soup.

Adapted from