Creamy Mushroom Soup

When I was a little kid I loved Campbell's cream of mushroom soup. I could eat that stuff every day. This soup is a throw back to those times, but totally kicks Campbell's ass! He wishes he could can this much flavor! This is seriously the best cream of mushroom soup I've ever had. It's so savory and unbelievably creamy, you won't believe it's non-dairy and totally vegan.

Creamy Mushroom Soup

• 3-4 cups of mixed mushrooms, roughly chopped (I used mostly criminis and some shiitakes)
• 2 celery stalks, diced
• 1 medium onion, diced
• 4 cups vegetable broth
• 3 cups cashew cream
• 3 garlic cloves, minced
• 3 tablespoons Earth Balance or vegan margarine
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1 bay leaf
• sea salt to taste
• fresh ground pepper to taste
• Splash of lemon juice

Method

Place a large stockpot over medium heat. Sprinkle bottom with a pinch of salt and heat for 1 minute. Add the margarine and stir until melted, making sure not to let it burn. Drop in the mushrooms and sauté until the start to give up their juices and begin to brown. Remove from pot and set aside. Add the onion and cook until translucent, stirring frequently. Add the celery and garlic and cook for a few more minutes. Now add the vegetable broth, thyme and bay leaf. Bring liquid to a boil, then reduce heat and allow to simmer for 25 minutes. Add the cashew cream, half the mushroom mix, and cook for another 10 minutes. Season with salt and pepper.

Remove the bay leaf, then by working in batches, ladle soup into your blender and blend for a few minutes until smooth. Remember to cover the lid with a towel and hold down tightly. You don't need to paint your walls with soup. Pour the soup back into your stockpot along with the reserved half of mushrooms, add a quick splash of lemon juice, and taste again for salt. Keep warm until ready to serve. Ladle into bowls and garnish with a sprig of fresh thyme or fresh, chopped parsley.

Makes about 6 servings.