VEGAN MUSHROOM SOUP
- Author: Cherie White (A friend of Mom’s)
- 2/3 cup cashews
- 2 1/4 cups water
- 2 Tablespoons cornstarch
- 1/4 cup Braggs Liquid Aminos
- Fresh mushrooms
- Fresh Garlic
- 1 LB Asparagus
- optional (tofutti sour cream, veganaise)
Chop or slice fresh mushrooms and saute’in large sauce pan with olive oil and fresh garlic. Set aside.
Blend 1 cup of water and 2/3 cup of cashews. Add remaining 1 1/4 cup of water, 2 tablespoons of cornstarch, and 1/4 cup of Braggs and blend again. Now add this to the sauce pan and heat just to a boil stirring often.
Note: You may add some Toffuti sour cream, or Veganaise, if desired.
Add cooked asparagus toward the end of heating.
Note: If you want to pour this soup over rice and top with broccoli then you may want to add some Veganaise to the soup while heating.
Note: To fill a crock pot make 2-3 batches and you may add extra water or plant based plain milk as needed. About 1 pound of fresh lightly steamed asparagus that has been cut up into 1 1/2-2 inch lengths is excellent in this!!
DID YOU MAKE THIS RECIPE?
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