+GF +SF
This recipe is total fancy restaurant food. Your friends will think you called in and picked up an order because how else could you have whipped up such a stunning, creamy, rich, velvety soup? I’ll be surprised if there are leftovers. —AS
SERVES 6
CASHEW CREAM
2 cups (480 ml) hot water
1 cup (110 g) raw cashews
1 cup (240 ml) water
BISQUE
4 tbsp (60 g) vegan butter, divided
3 cloves garlic, minced
1 medium yellow onion, chopped
2 medium carrots, thinly sliced
2 medium celery stalks, thinly sliced
3 oz (85 g) dried lobster mushrooms or 1 lb (455 g) fresh lobster mushrooms (see Note)
½ cup (120 ml) white cooking wine
2 tbsp (20 g) all-purpose flour
6 cups (1420 ml) vegetable broth
½ tsp salt
¼ tsp pepper
Fresh parsley, for garnish
FOR THE CASHEW CREAM
Start by pouring the hot water and cashews into a bowl to soak for at least 30 minutes. Drain the water. Pour the soaked cashews and the next cup of water into a blender and blend until creamy. Pour it into a bowl and set it aside.
FOR THE BISQUE
Heat 1 tablespoon (15 g) of the vegan butter in a large soup pot or Dutch oven over medium heat. Sauté the garlic, onion, carrots, celery and mushrooms together until soft, about 5 to 6 minutes. Deglaze with the white wine and cook until the liquid reduces, about 3 to 5 minutes.
Add the remaining 3 tablespoons (45 g) vegan butter and flour, stirring to combine. Cook for about 5 minutes. Then pour in the vegetable broth, salt and pepper, and simmer for 30 minutes.
When the soup is ready, blend the soup with a high-speed or immersion blender until smooth. Pour in the cashew cream, stirring to combine. Serve with fresh parsley!
Note: Lobster mushrooms can be expensive. Buying them dried online is your best bet!