Creamy Vegan Mushroom Soup

rainbowplantlife.com

Gooch

1 oz (28g) dried porcini mushrooms or other dried mushrooms (optional)*

16 ounces fresh mushrooms, ideally a variety, such as cremini, shiitake, oyster and/or maitake**

1 tablespoon extra virgin olive oil

1 large sweet onion, finely chopped

8 garlic cloves, finely chopped

2 tablespoons vegan butter (or more olive oil)

Kosher salt and freshly cracked black pepper

½ cup (120 mL) dry white wine***

Bouquet garni: 1 large sprig of rosemary, 2 sprigs of thyme, and 2 bay leaves****

3 cups (720 mL) good-quality vegetable broth (4 cups if not using homemade mushroom stock)

½ cup (70g) raw cashews

1 tablespoon white miso paste (or red miso for a more robust taste)

1 tablespoon soy sauce or tamari (use tamari for GF)

¼ teaspoon Dijon mustard (optional)

1 small handful of fresh chives and/or parsley, chopped

Directions at rainbowplantlife.com

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