Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.
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What you’ll need
Blender
$40 At Amazon
Dutch Oven
$133 $80 At Amazon
Slotted Spoon
$11 At Amazon
Small Saucepan
$155 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Ingredients
4 servings
Soup
¼
12
1
2
4
⅓
¼
1
Garlicky Oil and Assembly
3
3
1
½
Preparation
Soup
Step 1
Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Stir and continue to cook, tossing occasionally, until golden brown all over, 5–7 minutes longer. Using a slotted spoon, transfer mushrooms to a plate, leaving oil behind.
Step 2
Add onion and shallots to pot; season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8–10 minutes. Add garlic and continue to cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and cook until almost completely evaporated, about 1 minute. Add 5 cups water and return mushrooms to pot. Bring to a simmer.
Step 3
Transfer 2 cups soup (including some mushrooms) to a blender and add cashews and miso. Purée until very smooth. Stir back into soup. Simmer, stirring occasionally, until flavors have melded, 10–15 minutes. Season with salt and pepper.
Garlicky Oil and Assembly
Step 4
Bring oil, garlic, thyme, and pepper to a simmer in a small saucepan over medium heat. Simmer gently until garlic is tender and just turning golden around the edges, about 3 minutes. Season with salt.
Step 5
To serve, ladle soup into bowls and drizzle with garlicky oil.
Leave a Review
Reviews (241)
Back to TopMade this last night. Followed a few of the suggestions. I used 1 1/2 lbs of mushrooms . Doubled the wine, soaked the cashews and only used I box organic (4 cups) chicken broth. It really was outstanding. Next time I will use mushroom broth and see how that goes. A great nutritious meal.
Susan Armstrong
Ottawa Ontario Canada
3/11/2024
Just made this soup for lunch & it was delicious! I only had 8oz of mushrooms, so I cut the recipe in half & it was awesome.
Anonymous
Portland, OR
2/22/2024
Finally tried this delicious soup but I did make a lot of adjustments after reading the reviews. I used 32 ounces of mushrooms, I had a whole bunch on hand and wanted to use them all. I increased the cashews to 1/2 cup and doubled the wine. I also soaked dried porcini and used the water for the soup. It turned out wonderfully, chock full of mushroom flavor. I love the simplicity of the soup and that it really highlights the mushrooms.
sakmak
Kentucky
2/18/2024
Incredible soup. Make sure to use a good, flavorful mushroom as that is what made this soup great. I used a pound of maiitake, doubled the garlic and added another half an onion as I was out of shallots. Otherwise I followed the recipe exactly and it turned out delicious!!
Anonymous
Salt Lake City, Utah
2/15/2024
Delicious! Take notice…only use raw cashews which when heated in hot water and wizzed with a blender Will make a creamy emulsion replacement for heavy cream. Enjoy!
Wendy withe
Ny, ny
2/9/2024
This is going to the top of my go-to recipes. I'm dairy free and am trying to incorporate more meat-free dishes and this one is so flavorful and filling. I couldn't help sprinkling some crispy bacon and chili-crisp on top. I doubled the recipe and also soaked the cashews in water for half a day before making. Thank you, Chris for an outstanding recipe!
Amy W.
Sebastopol, CA
2/7/2024
I'm truly baffled by this recipe. I increased the mushrooms (using broth from the dried ones used), subbed (soaked) pine nuts for cashews and slightly reduced the liquid -- most of this, per user suggestions. But even with the thyme oil, ample salt, a little hot sauce and a few glugs of white wine vinegar, it's super underwhelming. Will not make again and will probably use leftovers in a casserole. Thank goodness it didn't make more than 5-6 cups total!
Anna Broadway
Anchorage, AK
1/28/2024
I just made this. Wow! I now want to climb up on my rooftop and shout out how amazing this soup is! Yes, like just about every inquisitive cook, I tweaked it a bit, but not much. Reading the previous comments was very helpful. I followed the recipe up to the addition of liquids. I added 1/2 white wine and reduced to nearly nil. Instead of 5 cups water, I added 4 cups low sodium chicken stock. Next time I will try vegetable stock, but I didn’t have any on hand this time. I added 1/2 cup of drained cashews that I soaked in water for 6 hours. I added 2 Tablespoons of white miso. I also set aside some larger browned pieces of mushrooms as a finishing touch. I didn’t find any need for the garlic oil. Added fresh thyme leaves and freshly cracked pepper as a finish.
Lisa
Rhode Island
1/26/2024
Lovely soup! I add the following comments: 1) I use cashews a lot as a vegan cream substitute and all recipes say to soak in hot water for at least an hour (I do more) so they are not gritty when you blend them. This recipe did not say that but I would definitely do. Strain & rinse before blending 2) I don’t think the recipe called for enough mushrooms and the recipe says to cut or tear into bit size pieces but then the shrink into tiny pieces. My soup did not have these big beautiful mushrooms floating on top - just a few specs - so nextt I will use more mushrooms I will not cut/tear as small. 3) As others have said, DEFINITELY do the garlic, thyme, olive oil drizzle - it is amazing.
Michele
Berwyn, PA
1/9/2024
Gave it a three star to having to add so much more Miso. Added smoked paprika, it’s two dill and more pepper. Definitely creamy!
Lilmom
Alaska
3/26/2023
I can't find this recipe on the Epicurious app, so i can't save it, which is frustrating
Claire
MD
12/13/2022
Would this freeze okay, inclusive of adding spinach & using both dried & fresh mushrooms?
Anonymous
Boston, MA
10/17/2022
I made this with fresh creminis and dried shiitakes. I sauteed the creminis first, then removed, then added the onion, garlic, thyme, bay leaf, and deglazed with white wine and a touch of sherry. I then added vegetable stock, miso paste, the dried shiitakes, and simmered for 25 minutes. I added cashew cream to this, blended in my vitamix, returned the mixture to the pan, seasoned with salt and pepper, and in a separate skillet, sauteed leeks and added to the final product, along with creminis I sauteed in the beginning. Perfect!
samlongchef
Memphis, TN
9/30/2022
This recipe is simply delicious and easy to make. I also used vegetable broth vs water and also used a combination of raw almonds and walnuts (what I had on hand) vs the raw cashews specified in the recipe. I also added fresh spinach at the very end to add some more veggie power! I did let the soup simmer for about an hour to intensify the flavors and texture. Will definitely be making this soup again as we enter into fall - this soup recipe is a keeper.
Anonymous
MD
9/28/2022
So good! Like others I decided to use vegetable broth. Didn’t have enough garlic so instead of garlicky oil I used store bought chili crisp that I had on hand.
Anonymous
8/29/2022