Do you have things in your head like the look of your dream house? Your dream wedding dress? Do you have the names of your nonexistent children all picked out?
I don’t have that. Like… at all.
Sometimes I feel like there’s a strange void in my girlbrain. But… I dunno.
I do have things in my head like… my dream pancake breakfast. My dream shopping website. My dream kitteh. And now… my dream winter soup.
So. At least there’s that.
I didn’t even like mushroom until a few years ago…. now here I am cooking down a whole pot of them.
They’re so pretty…. and they’re about to turn into a delicious brown gray mush.
This soup is creamy but vegan. Get with the program.
I blended raw cashews with water creating a rad Cashew Cream.
See what’s happening here? Divine.
Blended cashews help create a creamy, but still earthy soup. The soup doesn’t taste like mushroom and cashews blended up. Nope. The cashews disappear and just add a creaminess and very subtle sweetness.
The soy sauce and Worcestershire sauce in the soup really compliment the earthiness of the mushrooms. This soup is very simple and I think it’s just delicious.
Soup sucks without bread. I mean… come on.
Because I’m not actually vegan, I made a ridiculous herby garlic bread to go with my perfectly vegan soup.
So wrong. I know.
It was crazy good and I don’t feel bad at all.
Vegan Cream of Mushroom Soup with Cashew Cream
Makes about 6 cups
For the Soup:
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 pound cremini mushrooms, cleaned and sliced
1 tablespoons soy sauce (I used Bragg’s Amino Acids)
1 tablespoon Worcestershire sauce (vegan please)
about 1 teaspoon coarse ground black pepper
3 cups vegetable broth
salt to taste
For the Cashew Cream:
1/2 cup raw cashews
1/2 cup water
*Substitute Cashew Cream with 3/4 cup half and half or 8 ounces of silken tofu
In a large pot, heat olive oil over medium heat. Add onions to hot oil and saute until translucent and slightly browned, about 5 minutes. Add garlic, stir, and cook for 1 minute more. Add the mushrooms, soy sauce and Worcestershire sauce and cook until mushrooms are cooked and broken down, about 5 minutes. Stir occasionally. Add cracked pepper and vegetable stock and cook at a simmer until mushrooms are completely soft. This took me about 10 to 15 minutes.
While the soup simmers, prepare the cashew cream. In a blender, combine raw cashews and water. Blend on high until smooth. Pour into a measuring cup and set aside. Don’t worry about washing the blender… we’re going to use it to blend the soup.
When mushrooms are cooked through, add about one third of the soup to the blender. Hot soup rises high in the blender so definitely be careful how high you fill the blender. Blend soup on low, increasing the speed to high, until no large mushroom chunks remain. Pour blended soup into a clean pot or large bowl. Blend the remaining soup in batches. *If using silken tofu instead of cashew cream. Blend the silken tofu in with the mushrooms and broth.
Add the cashew cream to the blended soup and stir to incorporate.
Place a fine mesh strainer over the pot that you cooked the soup in. In batches, pour the blended soup into the fine mesh strainer and work the soup through the strainer with a rubber spatula. Don’t use a wooden spoon… you could get splinters in your soup… seriously. Heat and serve the strained soup. Or place in a freezer safe container for a few weeks down the road.
Not So Vegan Herb Bread
1 fresh baguette
3 tablespoons unsalted butter, softened
3 tablespoons coarsely chopped parsley
1 clove garlic
1 tablespoon olive oil
3 tablespoons fresh grated Parmesan cheese
salt and pepper to taste.
Place a rack in the upper third of the oven and preheat to 350 degrees F.
On a clean cutting board, use a fork to mash together softened butter, garlic, and chopped parsley. Once incorporated, drizzle the olive oil over the butter mixture and work in the olive oil. Add the Parmesan cheese, salt and pepper and incorporate with the fork.
Slice baguette into thick slices, not slicing all the way through the loaf, but keeping the slices connected. Spread parsley butter in between bread slices. Wrap baguette in foil and bake for 10 minutes, or until butter is melted and fragrant.
Remove from the oven and serve immediately.
Cassie Quinn
I might be late to the party, but this is so damn good. Like I want to swim in it. So rich. So savory. So velvety.
Brenda from the 'hood
Not a vegan, but have been looking for substitutes for the dairy that isn’t agreeing with me much, anymore. Playing with cashews has opened a new world to me. I blend fruit with cashew cream and use it with granola for breakfast, instead of boring nut milks. Since our last trip to NOLA, I’ve been experimenting with satsuma-flavored cashew cream. Yum!
Marcy
As a vegan I was thrilled to read your soup recipe, but really disappointed to see a non-vegan bread choice. With so many great options for vegan bread —including cheese alternatives, it would have been wonderful to have a complete meal recipe.
shipleye
I became acquainted with cashew cream when reading Tal Ronnen’s–The conscious cook, making the tomato bisque which was a WINNER! Since then, I have been using cashew cream for just about anything. So tomorrow I am taking a cream soup, either mushroom or sweet potato, to a friend’s home to share a vegan mean together since my partner of 40 years has passed away.
betsy shipley
CHERYL
Just found your blog…I’m slow! Made this soup just now and am loving it! so easy and tasty. Had everything on hand but had scarfed down the last of my cashews precisely 2 days ago and so made a pecan cream! SO GOOD WHAT YOU DON’T EAT YOU WANT TO RUB IT IN YOUR HAIR! I also confess to being a soup and bread addict, so plan on trying ALL of these recipes!
marie
Best mushroom soup ever!!!!!
joythebaker
it really is!
Dani
Made this on a whim for my boyfriend and I, and we both agree.. One of the BEST mushroom soups we have ever had! We were going to have grilled cheese with it, but the SO couldn’t wait.. By the time the sandwiches were ready his bowl was empty and he was eyeing my carefully preserved serving!
We’re thinking about making a tuna/green bean casserole and using this soup for the base- will be sure to let you know how it turns out.
In regards to what I have been known to plan… Everything! But mainly the farm I want to have someday- Morningside Acres with themed animal names.. The goats will be named after apples (think Granny Smith, Rambo and MacIntosh), the chickens named after citrus (Ruby Red, Clementine, etc) and dogs named after my favourite herbs (Rosemary and Basil).
Thanks so much, Joy!
Mary Whitmire
Thank you for this fabulous recipe! My family loved it! My Carnivore son (age 17) whom I am trying to “flip” asked me to make it again for dinner again tonight! Yay! Can’t wait to serve this to dinner guests!
joythebaker
that is amazing!
Sarah @ The Cyclist's Wife
Yum, this looks good, especially that yummy bread!
Melita
I may literally never eat anything else, ever again. So easy to make! I made a huge pot that was supposed to last me all week, and it was literally gone in two days. This is, without a doubt, my new go-to comfort soup recipe.
Amelia
I just made this and it smells and tastes divine! I had planned to freeze it for my dinners but my housemates smelt how good it was so now it’s our dinner :) With some olive bread yum!
shane
why include cruelty in the herb bread? totally unnecessary
“It was crazy good and I don’t feel bad at all.”
you should
think about it
joythebaker
it’s just butter.
Sarah
I just wanted to jump on and vouch for the silken tofu version of the soup. I can’t have nuts (insert sad face with weeping and gnashing of teeth here), but made it with the tofu and it was creamy mushroom goodness. And then I further corrupted it (after sampling as is) by blending in a bunch of raw kale I needed to use up. Still delicious. So if you have wilt-y greens…
Arianne
I’ve had this recipe in my bookmarks for a long time now. I finally made it tonight and it was freaking amazing! The garlic bread really puts the whole thing over the top. I think I’m making this garlic bread with everything from now on.
Michelle
Thank you for a delicious dinner. We made our version of the soup this evening with tamari for both the soy and Worchester, along with regular button and baby bella mushrooms. Hmmm, what else did we do. I threw in a potato, added some dry sherry to the mushrooms while they were cooking, tossed ww flour into the mix to saute for a bit before adding the water, and then threw some freshly chopped parsley on the soup to serve. We blended the soup with a wand in the pot then added the cashew creme; straining the soup was not at all necessary for us. I have hundreds of cookbooks but have not found a better recipe for cream of mushroom soup than on your website. I am so glad you popped up in my Google search! I will definitely look a bit further through your website!
CCG
Just wondering if it would be possible to can this soup and keep it on hand that way. We are doing some traveling and it would be handy to have a soup like this to use quickly?
joythebaker
I’ve never done it but you can try!
Erin
This soup is so delicious. It will be replacing the unhealthy, time consuming and expensive cream of mushroom soup that I have made for special occasions for years! Also, for your reader who has celiacs (I do too) Lea and Perinns brand Worchestershire sauce is gluten free. Its the old fashioned one that comes wrapped in brown paper. I so enjoy reading this blog (even though I have to do my baking without gluten). The recipes that you post for soups and spreads are healthy but totally delectable! I also find your writing and photos utterly charming. Thank you!
Jenna
Last night after eating this delicious meal I announced the following: I am going to make that parsley, buttery, evoo-ey goodness every day. For the rest of my life. Good heavens it was delicious. And don’t get me started on the soup! It was a brown mushy miracle.
Veena
Read this recipe last night, and went out and bought everything I needed to make the soup… starting with a stock pot and strainer. So delicious! Mushroom and soy sauce… phenomenal combination.
Nil
Mmmm, cashew cream. I made this soup last night and it was sooo delicious. I used half shitake mushrooms cause they are awesome and add extra special flavor! I subbed balsamic for the worsteshire too.
analee
oh thank you so much for sharing this recipe! i made it this morning and we love it. i’ve posted what i did (which was a little different than you, because of unavailable ingredients, etc.) on my website but i linked back to yours and encouraged visitors to visit your website for pictures! thanks again!
http://theoutcrop.blogspot.com/2011/09/recipe-vegan-cream-of-mushroom-soup.html
Leah
I’m confused by the raw cashews. I thought it wasn’t possible to buy raw cashews because the residue from the shell is toxic?
Bob
Cashews labeled “raw” really aren’t completely raw. They’ve been steamed or boiled to eliminate the toxins, but they haven’t been roasted. See http://www.living-foods.com/articles/rawcashew.html
Holly
This soup is delicious, especially with the bread. When a soup is vegan and both husband and son approve, it’s definitely a winner.
mai
wow, wow, wow!!! I’m so making these this weekend
Kelci Smith
I made this soup for Easter dinner with my family. Needless to say we all loved it. I was even too lazy to strain it, and it was still bomb. You rock.
Megan
Just made this…DELISH!!! I used heavy cream because that’s what I had in the fridge and I added a splash of white wine to the mushrooms before I added the broth. Mmm-mmm. The combination of the mushrooms, worcestershire, and soy sauce is perfect–Brilliant, Joy :)
AnneHD
Just made the soup; super good! Thanks! The cashew cream was great, but I’d also like to experiment with other nuts – I’m thinking roasted walnuts, like in this mushroom pâté I love : http://aladistasio.telequebec.tv/recettes/recette.aspx?id=578 (recipe’s in french, sorry; maybe Google Translate…? Or I’d by happy to translate myself :))
Purvi
This looks amazing!! I love mushrooms and cream of anything soups, so it’s the perfect vegan blend!
Hannah
I followed this soup exactly and it was completely delicious! I will make this healthy soup again and again. Thank you for the recipe!
Hannah
This soup is dang good. The only thing I changed was using milk instead of the cashew cream but I bet it would have made it even better!
Miranda Dean
Made this soup last night and just had it for lunch today. Delish! So yummy and so vegan. Love It!
Kelli
Oh my goodness this soup looks amazing! I love love love that it’s dairy-free. It’s the perfect cure for my end-of-winter cold.
Alex
I never knew that you could get vegan Worcestershire sauce, and it is one of the things i have been missing since i stopped eating meat. But there is vegan stuff!
(everything else about the recipe looks really tasty too. I have found dinner for tomorrow night)
joythebaker
Annie’s is vegan… and i really love it!
Merage
Just made this tonight for dinner–used half and half because I had no cashews (and I’m slightly lazy)–t’was absolutely amazing. I topped it with a couple springs of dill and some Cayenne–yum. My husband loved it too. I might make it more chunky next time, but it was still delish!
Mariel
wow I’m dying to make both! wow points on the cashew milk
xx
Kristy
Most amazing soup EVER! I didn’t bother straining it,
Let’s face it, that’s a lot of work :).
Lauren
soooo good, i made it twice! but this time i didn’t have any onions and i just used celery instead. still incredible. and i cut back on the w. sauce a bit. and soaked the cashews which made them creamier. this one is a keeper joy!
sarah
I love mushrooms, and have never made mushroom soup but you make it looks easy. This is going on my weekly menu! Thanks for sharing… your pictures are beautiful.
lisa
awesome soup for my little dairy free 21 month old. loved it!! btw, with the cashews, you can also roast a little, add some olive oil and blend for some cashew butter. much cheaper than those in the store! love cashews. yummy recipe!!
Sam
I was excited to try this soup. Lent starts next week & my husband and I give up meat. This was wonderful! Thanks so much :)
joythebaker
i’m giving up credit cards for lent. yiiikes. enjoy the soup!
sam
I need to do that to! Blessings :)
Amanda Claire
Joy,
It is rainy and cold and gray today where I live. To top it off, I’m alone with my two cats since my significant other is in the army. As I did my grocery shopping last night, I made sure to include cremini mushrooms without knowing just how perfect this day would be for soup. (I don’t check the weather regularly). And not just any soup! This was amazing and warmed a part of me that needed it the most. Thank you for all of your recipes. They are always spectacular.
Mary
Joy, I truly love your humor, personality and quirkiness.You make me think of both my girls (24 & 34). I too am drooling reading this and am far from vegan.My youngest was having trouble like I did in my 20’s with her digestive system not liking meats so I advised her to ditch most meats but fish and try vegetarian. Now she is on her way to being a vegan (I feel like the Mom Emma above!) My older daughter is very health, green, organic & gluten conscious so…a traditional old school Mother is trying and learning new tricks from you younguns! I truly can’t wait to try your recipes esp these and the cappuccino cookies with espresso and white chocolate. Recently got some recipes from the cooking club for a fast and easy Artisan bread when I try it out I believe I will also try out your yummy sounding Not so vegan bread spread. Looking forward to trying your dishes. BTW loved your piece the other day with the Lemon Cornmeal Breakfast Cake (My 89 yr old Mom said she used to eat one similar when she was a girl and can’t wait for me to bake that one). The bee incident at Santa Monica beach..(Venice beach?) I remember that crazy area when I was a teen and I am sure the only ones who were looking were the newbies/tourists not the Native Californian’s. Keep dreaming darling..
Jenine
I’m trying to eat a vegan meal at least once a week … this soup could possibly convert me to full-time veganism (minus the cheesy delicious garlic bread of course). It was so incredibly delicious. Thank you for yet another awesome recipe!
Brie
Was initially a bit skeptical of the soup – but made it with the bread last night. Phenomenal! Made an easy, delicious meal. Thanks!
Kristin
My boyfriend made this vegan soup and I made Julia Child’s “Mastering the Art of French Cooking” version of Cream of Mushroom Soup… complete with heavy cream and egg yolks. We ate them side by side to compare. The verdict?! The vegan soup wins, by a long shot. The flavor was of more intense mushroom and the lack of heavy cream spared us from the brick-in-the-stomach ache. A+, Thank you!
joythebaker
i LOVE this!!
Danielle
Made the herb bread, but substituted tarragon and Asiago for parsley and Parmesan. Delicious! I’ll probably make that mushroom soup later this week.
Natasha Kay
Just made both these recipes and they were delicious! The soup definitely looks like pig slop but I should have taken a cue from your beautiful photo and served it in a deep bowl and garnished with some oil, pepper and parsley — or something!! Good thing it tastes great. ;)
Emmy
I’ve been drooling over this garlic bread since you posted it. Well, last night my roommates and I made it on homemade French bread, using fresh basil instead of parsley. Best garlic bread I’ve ever tasted.
Amanda
Just when you think bread couldn’t get any better…
M
Made this today, LOVED it! I felt so healthy. The cashews added a wonderful sweetness and richness. Thanks for this!
HeatherChristo
Amazing looking soup Joy- you have breathed beautiful new life into an old, scary (visions of canned and gloppy!) soup. I am going to make this!
Julie
Oh my goodness, this soup is so delicious! Just like Steph, I am gluten free as well. Lea & Perrin’s is gluten free Worcestershire, but not vegetarian. Since I had to skip out on that incredible Herb Bread, I guess I have a good enough excuse to use non-veg stuff. (I think)
Carole
Ok, you need to change your “name” from Joy the Baker to Joy the amazing Vegan Cream of Mushroom Soup maker. It is THAT good. Thank you!
Joanna
This looks sooooo good! Can’t wait to try it. Cashew Cream – that sounds delicious…I didn’t even realize you could do that!
Steph
Do you know a good substitute for Worcestershire sauce? I have Celiac Disease (wheat/gluten allergy) and that’s the only thing that’s not gluten free for the soup recipe. Thanks!
Jennifer
Tamari (wheat-free soy) might work Steph.
Michelle T.
*drooling* all over my keyboard…holy smokes that looks divine (all of it)!
Emma
Did it. Made it. Finicky 26 year old daughter coming over tonight. Lately she’s vegan, or is it vegetarian, or is she gluten-free and macrobiotic this week? I saw this recipe and knew I could put this together for her regardless. Then I called her this afternoon to confirm, “What do we need to avoid tonight, meat? dairy? gluten?” She said, “I’ll eat anything.” Ahhh, she’s defeated…so I tossed in a little smoked duck bacon in the food processor with the cashews and water. Added smoked salt and wow…now we’re talkin’. I always make fresh bread from scratch so followed your garlic lead. Now if she’d just come on so we can eat already…
Thanks for a lovely recipe.
duckoff
Really stupid comment right here. “Duck smoked bacon”.. what a dick you are. Seriously. A duckdick. That’s you. Uh-huh.
Miguel
Cram it with cashews pal and let the lady enjoy the damn soup any way that she pleases. Lovely vegan soup recipie but if someone wanted to add meat to it because they maybe aren’t a vegan what do you care? Maybe they just didn’t want the dairy for whatever reason. Doesn’t matter to me and it shouldn’t matter to you. You’re not the food police but you are the one acting like a dick.
Jen W.
your site makes me drool! everything looks delicious…
Morgan
Yum. The cashew milk is very clever!
Monkey
I tried this – I just blended the fruits and veggies with water – no juicer.
I only lasted two days….
Lisette
Ms. Joy,
I am in an online cupcake contest. Currently I am in between first and second place! I am the only submission from Fresno CA! If I sent you details, would you mind putting in a word for me on your blog or your facebook page? It is part of a promotion for the American Heart Association and POM-WONDERFUL is sponsoring it! I had to create a cupcake using pomegranate!! Please let me know and I will give you the details!! Thanks!!
Lisette
Shoshana
Made the soup tonight and it was so easy and delicious! Next I’ll have to make the bread…looks amazing! I halved the soup recipe and now wish I had made it all…
nicolette
Cashew creme, I love you.
I feel that way about my girl-brain sometimes too, but I’m not worried. Girls like us have too many dream summertime picnics to plan. Which, by the way, would include roasted red pepper sandwiches, chocolate and nutella cookies, and banana caramel cake. For real.
Kat @ Cupcake Kat
I have the same dreams (and not dreams) you do Joy. Its a bit of a relief, I was starting to think I was weird!
Loving this soup and bread! Yummy
Christi J
Thank you for the delicious recipe! I made this for dinner this evening and it was SUPERB!! I can’t wait to make it again!
DessertForTwo
I’m a huge fan of cashew ‘kream’! Makes me feel less guilty about eating creamy everything!
And I can’t wait to try your garlic bread! I’ve been using the Barefoot Contessa recipe and I need a change!
carol
DEE-LISH-US!! omg. that is so good, i finished mine with a little dry sherry. yummmm.
Jess
looks so rich and decadent, love the cashew cream idea….
Ally
With cashews! I’m going to have to try that.
First time checking out your blog….love it! :)
Anthony
I love my bread to look like that. Though I don’t know why people have to be vegan instead of vegetarian, I still think your mushroom soup looks super good.
Just want to share with you a cream tomato soup recipe.
http://www.fourgreensteps.com/community/recipes/soups-a-stews/fresh-tomato-soup-
Check it out. I’m sure you will like it.
Elizabeth
Yum! I love the idea of cashew cream, very chic. I’ll definitely give this a go!
Sarah
Wow! This recipe inspired me to try cashew cream and I just made a delicious creamy baked pasta with it. What a great ingredient! Thanks
Grace
Joy, I love how you titled today’s post. I love mushrooms, but I hate cream of mushroom (it’s cream… and Campbell’s has lumps of cream.. yuck!), but reading your title just made me curious. I will try it this receipe. Thanks!
(Question: What’s the difference between raw and roasted cashews? Is there a difference in taste or something? Thanks)
joythebaker
i think the difference between raw and roasted cashews is the way they blend into cream. raw are softer and blend better.
Megabite
That butter-herb-lovin’ bread looks so good! <3
Now if only that tasty bread could be a bread bowl… :)
Tricia @ Saving room for dessert
Oh my … that is a thing of beauty. I’ve never made mushroom soup but will try this one! The bread, well what can I say. Oh yum. Garlic, butter and bread. Life is complete!
sterling style
This soup looks amazing!! I must try this sometime.
Tay
The bread looks good.
Mary at n00bcakes
Wow, this looks fabulous! I am also not vegan, but you’ve described this thrillingly enough for me to consider giving this a shot. Thanks for sharing, Joy!
Phoo-d
I just made a big batch of this to freeze and it is going to take every ounce of restraint I have to put it in the freezer instead of just dishing up a bowl at 9am. SO good! It has the perfect texture and a deep mushroom flavor. Terrific!
Seanna Lea
Gilt sounds an aweful lot like Rue La La, which is the website I use for designer and other high end items at discount. I don’t buy much from there, but I really enjoy looking at all of the fancy and weird clothing that I cannot even hope to fit or afford. And they have cooking stuff on a fairly regular basis!
I love mushrooms, but I have a problem eating things that are grey. Does that make me odd?
Emma
I love swiss brown mushrooms! At least thats what we call them here. Delicious looking soup and that bread just looks divine.
Marisa
Great use of cashew cream!
Gwenevere Bland
OH darn the cashews…I’m on the hunt for dairy free foods and I thought I hit a winner with this one, alas, my kids have nut allergies. and Uhmmmm a dream kitchen = a part of a dream house, so you’re not as different as you may think….. ;)
Giovanna
I love this soup, it reminds me my 12 years as a vegetarian! Served the baguette as you did it is beautiful and certainly delicious. Did I mention how much I adore your photos? They are truly original, different from food-photography that rule!
Michele
Wow, looks AMAZING! This would be a great soup for my lactose intolerant husband and kids. We love mushrooms. And, that bread…I just want to eat it off the screen.
Anne
Soy sauce, reallly? Huh. Weird. Okay, well I’ll try the soup (it looks yummy)!
Also two things:
1. Non-vegan bread with vegan soup = totally okay (YES, you NEED bread with soup!)
2. I love the flowers in the picture with your cute kitty.
joythebaker
i thought soy sauce was weird too…. but just trust!
Justeen @ Blissful Baking
Oh my goodness, this soup sounds incredible! I love soups that are creamy, but don’t actually have any heavy cream. Must go out to buy some cashews and mushrooms asap!
Elena
Made the bread tonight—-YUM! Thanks for the recipe.
Autumn
This soup looks perfect! I can’t wait to make this!
Courtney
“Soup sucks without bread.”
Joy, you’re a woman after my own heart.
Deb in Indiana
I have always chalked up the not picking out future kids’ names/wedding dress/living room furniture to having an engineer’s brain. Turns out maybe engineers and bakers have more in common than not?
Rice Kernal
I gave up law practice to be home with my son and discovered your website soon after. Your posts are so lovely and wonderful for the eye and the soul. You’ve inspired new recipes in our home and you’ve inspired me to blog myself for fun. Thank you!
Angharad
It LOOKS crazy good and one should never feel bad about these things. I like eating apple pie with vegan coconut milk ice cream. Because it’s dreamy and why shouldn’t I?
Lelle
Hey, what is the name of the Vegan Worcestershire sauce you used?
bakingaddict
I love mushroom soup. This looks scrumptious!
Adrianna from A Cozy Kitchen
GARLIC BREAD! I just had the WORST garlic bread ever from this take out Italian place. I need to make this tonight to make up for that place’s shortcomings.
Maggie
Wow I haven’t thought about garlic bread in a long time, but now I want to make it, like RIGHT NOW! That soup looks amazing as well!
coffeeaddict
This looks awesome! Yum. And cashew cream, about a dozen recipes come to mind that could benefit from this it.
As for girlbrain, oh geez Joy, have you a couple of hours so I can explain just why exactly I want peonies as my wedding flowers (along with gezilllion other details…) ;-)
Michelle
YUM! Mushrooms are my favorite! Thank you!! Also, I was the same way about weddings and children. I bought my wedding dress online at J.Crew because it was inexpensive, and then I decided that I should have a baby because I was getting old! (That said, being a momma is the best thing ever- really glad I made that decision!!) Anyway, I can’t wait to make this, especially in this chilly for CA weather. :)
kam
okay TOTALLY not in a creepy or stalker way…But everytime I read your blog I totally think of my friend Dru…whom I think you should meet and date!! I know…kinda crazy…random internet blog reader says you should meet her friend and go on a date with him…but AH…really…He is an amazing graphic designer who also lives in LA, we went to art school together here in michigan…but really really!! are you still single?..any interest?? lol I hope this didn’t sound too creepy!
Natasha Kay
Too funny — I knew someone who lurked on my friend’s blog but never commented. One day she randomly saw him in public and just went and introduced herself. They got married a few years ago! It’s possible. ;)
Anne
oh my god YUM. i’m the opposite of vegan (i’ll eat anything with meat in it), but my belly doesn’t really like dairy in soups, so i’m loving this creamless creaminess! also: i totally don’t have wedding/baby/dream house sections of my brain. never have. and i feel like a weirdo for it too. good to know i’m not alone!
Mackenzie@The Caramel Cookie
I didn’t start eating mushrooms until a few years ago either and have yet to try mushroom soup!
Amber
I am SO tempted to trick my fiance into eating this! He has a serious problem with mushrooms, but if they’re pureed and then strained?
Man, I really think I could fool him into this deliciousness. Especially is there was ridiculous garlic bread to go with it.
Gen
That’s such a nice idea this bread croutons with parmesan!
Well, if you don’t dream of all those things, thats mean you are quite happy for the moment and that’s perfect!
cindy
i dream of…my dream kitchen, i could care less about the rest of the house :) i’ll sleep in the pantry.
i also dream of mushrooms and garlic bread. like a weirdo.
Philip Geneman
I love mushrooms and this soup is perfect mmmm so good and the bread is a great complement!
thanks for another great post!
froggymom
Just made your cream cheese cinnamon rolls for breakfast – my son wants me to make them for lunch. I want me to make them for lunch. My pants disagree. Thanks for such a great recipe!
Kelly @ Evil Shenanigans
I love mushroom soup. The cashew cream sounds fantastic. I am going to try that next time I make mushroom soup. The garlic bread … OMG … YUM!
Scarletta @ Scarletta Bakes
I love your soup and your bread and your kitteh!
I made friends with mushrooms just recently as well and I only regret that it took me so long. They are so yummy, especially in soup and especially during the winter.
Thanks so much for the recipes!
Natalia - a side of simple
That herb bread looks divine!! So wrong = so right.
Anne @ Baking Me
Wow this looks so good! I want to make this right now even though it is breakfast time!
Coby
Yum, printed out and off to buy the shopping list yummo!
*love*
laura @ alittlebarefoot
yum! this soup looks amazing.
Kaitlyn
Thank you so much for posting a vegan recipie!! The soup looks absolutely amazing. I most definitely have to give this one a try. The break looks simply delish too–and it’s very easy to veganize. Just grab some soy butter and and soy cheese. Oh the goodness of soy!
Susan (Oliepants)
I have to try the cashew cream! I love mushrooms and your version looks divine! I make my garlic bread just like this and it’s my favorite easy-to-pull-apart method! YUM!
Kate B
Oh man. This will get made SOON. It is cold and rainy in Columbus today and all I want is soup. Well, soup and cookies. Let’s be reasonable.
Not that you’re all about catering to the whims of the vegetarians/vegans, but…since you, too, love soup and are awesome, if you are so inclined to figure out how to do a rocking french onion soup that is veggie friendly (and we’ll just go ahead and leave the delicious cheese crust off my husband’s bowl, since he’s anti cheese…yes, I KNOW, but he’s great, so I married him anyway), that would be incredible!
I only have names picked out for my future children because of TV and movie characters. Lucy from While You Were Sleeping? Oh, that’s happening.
Vicki B
Double yum!
ellie
one question- is that your own website, joy? i looked @ the shopping website you linked and i couldn’t see much.. so is it a real thang, dude? cause if so- cool man!
okay- i need some of that soup. vegan soup- here-I- come! :)
Adi
I just had an unbelievable vegan mushroom soup from a cafe last week, which was thickened with cashews and potatoes. I’m dying to recreate it, and I’m so excited to see this recipe to help me out! I’m not vegan, it just happened to be the best cream of mushroom soup I’ve ever had.
joythebaker
that is totally why i made this soup! i had a crazy good version at a restaurant last week!
Dawn
I bet coconut milk would be good too. Trader Joe’s brand has no extra additives.
I have kids, and I didn’t give any of them the names that I had picked out when I was younger!
When I was pregnant we came up with all sorts of “great” names, like Claire Annette and Polly Esther.
jen @ the baked life
It’s okay Joy, I didn’t have any of those things figured out either. So when it did come down to planning our wedding, I was all like “holy crap!”.
But because I didn’t have any expectations, and dreams for when I was little of what it would be like, it was an awesome wedding, with absolutely no tradition. I had a rice krispie wedding cake. I gave away homemade cookies for favours.
Sometimes it’s just nice to sit back and enjoy life as it comes by. Like this soup.
joythebaker
amen.
Parsley Sage
Holy crap. So good. That just looks so damn good.
Candice @ NotesFromABroad
I can’t wait to make this !
It is still late summer here so I will wait for the soup making but it is definitely going to be a winter favorite here.
I love soup and I love mushrooms.. perfecto !
besitos, C
Katie@Cozydelicious
I have never thought to even try for a vegan creamy soup…. I am missing out! Cashews = brilliant. I have got to try this!
Rose
Looks divine! Your posts always make my day a little happier…mmmmm food! My girl brain is strange too. I change my mind constantly.
Jessie
I am not usually a big soup girl, but that one looks delicious! and how could anyone pass up that herb bread.
xxjj
Katrina
Whoa! Cool recipe. I’ve never heard of cashew cream before. It sounds awesome.
Happy When Not Hungry
This meal looks delicious! That bread especially looks flavorful and yummy! Thanks for sharing!
cathyb.@brightbakes
thanks for keeping these fresh, joy :) Whenever I get a little weary of too much sugar( like….when?) you always pull through with a great savory recipe…and considering it snowed a foot here last night, (yeah, don’t even ask) I will, without a doubt, be pulling out the soup pot…
love,
cathy b.
Shokoofeh
Oh my God this is beyond wonderful!!! wow!
Gina
looks great!
check out our blog!
http://kimchicsisters.blogspot.com/2011/02/amazing-milk-chocolate-lollipops-with.html
margaret
Looks amazing. Never thought of adding cashews to my mushroom soup. Idea: add 1/4 cup of dry sherry or white/red wine. Mushrooms love their wine. Adds a subtle, sweet touch. YUM.
Yum Yum Tables
That bread looks sooo good….Mmm, CARBS! =)
saniel
Looks very yummy, will try later this week. My husband are watching what we eat what is the calorie count on this??
Rachel
My girl brain is definitely like yours as well. Even when I was planning my own wedding. All the wedding professionals I interacted with were amazed at how simple and undemanding (is that a word?) I was. But, they seemed to enjoy working with a bride who was very low maintenance for a change which worked out well for me. And when my husband and I were house hunting, I think he had more requirements for the house than I did. Why build up all these requirements and then stress about not being able to find the “prefect” dress/house/etc? It’s sooooo much easier to just keep an open mind.
Also, the soup looks yummy!
Lauren at KeepItSweet
That soup sounds delicious! I never can picture those things. I never even imagined my wedding until I actually had to plan it!
Joanne
To make the bread vegetarian, rather than vegan, substitue the Parmesan for a hard cheese made without rennet. It is out there, you just have to ask. Parmesan is never veggie, unfortunately
PeaSoup
Lovely recipe Joy and the bread is so easily veganized too! I never had a dream wedding dress either, which made finding one a total nightmare (my Husband to be had to come shopping with me in the end, I was in such a panic!). I’m living in my dream home right now but as I’m renting it’s only temporary:( Hey ho, there’s always dream dogs (dacshunds) and dream food – keep dem recipes comin’:)
Holly B @ Recipes from a Normal Mum
Why didn’t I think of that? Cashews and mushrooms are a marriage made in heaven. Even if they don’t have their wedding attire all picked out. Yum.
Gabrielle @ Some Like it Sweet
I nearly ate my computer screen. True story. Your photos make it look soo inviting. Even when it’s brownish-grey liquid.
On a side not, can you use any type of mushrooms?
joythebaker
sure…. or any combination of mushrooms.
Katherine
This looks amazing! I will have to try this because I loooove mushrooms. Thanks for the inspiration/recipe!
gia!
Thank you for sharing this beautiful recipe. This sounds really,really good right now. :D
notyet100
both looks delicious,specially the soup
Maria
I used the cashews in a creamed asparagus recipe once, grinding them up in my superblender. I wondered why cashews were added, and now your post has provided me an answer. Thanks! I have some leftover baguette from French Onion Soup that I spent a good part of today making, and I’m excited to try your Herb Bread mix tomorrow to use up my leftover. Maria
sheila @ Elements
Interesting recipe! I love mushroom but they don’t love me unfortunately. I can’t eat them without getting sick, but I could sure go for some of that bread. :)
The stuff I have in my head…uh…well…I’m like double your age so the things in my head are a bit different. I wonder if social security is gonna be around when I’m ready to start drawing on it. I wonder if my 401K will grow or get sucked down the tubes. I don’t dwell on things like this, but I do think about these type of things from time to time. I prefer thinking about bread and chocolate though. :)
Jessica @ bake me away!
I think when I was 6, I wanted sextuplets and had names picked out for each of them (half girls, half boys), and I’m sure they all started with the same letter. Umm, I don’t know what my problem was because ever since then, my girlbrain has been like yours.
As for this soup and bread, heck yes! I love mushrooms and have been wanting to experiment with cashew cream.
Bronwyn
Yum yum. Both of those look delcious. And as a non vegan myself, I see nothing wrong with combining them.
Veronica
Sounds amazing! My Worcestershire sauce has anchovies in it but they sell one at Trader Joe’s that’s vegetarian. I’m always looking for recipes to make for veggie dinner guests – I can’t wait to try this, especially the bread! Thank you!
Chihiro
I have my childrens’ names picked out. I vacillate between many versions of ideal future homes.
My girl brain is overactive!
Except it totally skipped over the healthy vegan soup part because I don’t like creamy soups and is fixating on a garlic bread craving.
Andrea Clawson
WOW! i am not a vegan but use to be. i wish i knew this recipe then. it would of been one of the BEST things i have ever eaten. LOL and yes the bread looks just divine. i am going to have to make this one!
Ashlae
I have a strange girlbrain, too. No wedding dress, no future home – but I do dream of recipes. And Joy, I have been wanting vegan cream of mushroom soup for so long. If I could reach through the screen and hug you, I would.
PS – if you soak the cashews in water for 4-5 hours, you get a super-amazing cashew cream (when blended). You can even make raw cheesecake. It’s divine.
Ryan @ Ryan's Baking Blog
I really love that photo of the bread slices lined up with the parsley butter in between!
Laura (Alwaysroom4dessert)
DELICIOUS!! Wow cashew cream.. genius! I’m so with you Joy, I only think of what my dream kitchen would look like and the only part of my wedding I have ever thought about is that the money I would spend on a dress would go towards a destination wedding in Tuscany and the only thing I care about is sitting at a long table overlooking a vineyard with a big bowl of family style pasta and carafe of wine. :)
Amanda (Eating Up)
That looks delicious! I lovvve mushrooms. So yummy.
All Adither
I want this. Right now.
Abigail @ Good to Think and Eat
Ingenious use of cashew cream! I am obsessed with the stuff but have never tried it in a savory dish. This post is super inspiring and I can’t wait to make the soup.
Sarah V.
This looks AMAZING! One (probably stupid) question – could I sub regular, dairy cream for the cashew cream? My husband is ALLERGIC to cashews, if you can believe it… I know. Tragic. He loves them, too, even though they make him very sick. Also, have you tried it un-strained, with a more rustic texture? Is the straining for anything other than a smooth texture?
joythebaker
half and half or silken tofu! i’ve amended the recipe!
also allergic
I am also dangerously allergic to cashews, but I LOVE mushrooms. I was initially really excited about this recipe from the title and photo, but totally FREAKED when I saw the cashews!! Thanks for adding the substitute option! I’ll have to give this recipe a try!!
Miss @ Miss in the Kitchen
Cashew cream, no there’s a new one on me! Being a cattle rancher I’m not really into Vegan, but your soup looks amazingly delicious and the bread too. You keep it interesting!
Amy
So…I don’t really like mushrooms, but this soup looks delicious!! And I’ve been trying to get over my weird food aversions (tomatoes were first…turns out I didn’t really dislike them, I had just never had a really GOOD tomato)…. so I think I will try it!
Thanks for all your awesome recipes!