VEGAN MUSHROOM SOUP

VEGAN MUSHROOM SOUP

  • Author: Cherie White (A friend of my mom’s)

INGREDIENTS

  • 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)

DIRECTIONS

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?

Tag @growingracegardens on Instagram