Homemade Cream of Mushroom Soup

This simple and healthy homemade cream of mushroom soup a super delicious alternative to store bought options.

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Made with lots of mushrooms, aromatics, and a few “secret” umami boosting ingredients for tons of savory flavor. Perfect on it’s own or as a base for your favorite comfort food recipes.

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– raw cashews – olive oil – onion, diced – garlic, chopped – crimini, white, or mixed mushrooms – kosher salt – nutritional yeast

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Soak cashews. In a small heatproof bowl soak raw cashews in just enough boiling water to cover. Set aside.

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Sauté the onion. In a large soup pot, heat olive oil over medium high heat. When shimmering, add the diced onion and sauté for about 3 minutes.

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Add mushrooms and cook, stirring occasionally, for about 6-8 minutes, until most of the liquid released from the mushrooms has evaporated.

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Add the garlic, thyme, salt, and nutritional yeast, and cook for another minute or so, stirring frequently.

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Pour in broth with coconut aminos (or tamari) and scrape up any brown bits stuck to the bottom of the pan. Bring soup to a simmer and cook for about 10-12 minutes.

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