Magnificent Mushroom Soup

Ground cashews do the heavy lifting in this mushroom soup, creating a velvety base without a drop of cream or butter. Half the cashews get blended smooth with the sauteed mushrooms and onion, while whole cashew pieces go into a second batch of mushrooms that stays chunky. You end up with a soup that’s silky and textured at the same time.

A dash of sea kelp adds a subtle mineral undertone that deepens the earthy mushroom flavor in a way salt alone can’t. The cayenne is there for warmth, not heat, so start with a small pinch and build up.

Blending the first batch of mushrooms with the ground cashews is what gives this soup its body. Don’t rush the simmer after combining everything. Those 10 to 20 minutes let the cashew cream fully integrate and the flavors settle into each other.

Chef Tips

• Use a high-speed blender for the smoothest cashew base. A food processor will work but leaves a slightly grainy texture.
• Soak the ground cashews in hot water for 15 minutes first if your blender isn’t powerful. It helps them break down completely.
• Sauté the second batch of mushrooms on higher heat so they brown rather than steam. That browning adds a savory depth the blended mushrooms miss.
• The soup thickens as it sits. Add a splash of stock when reheating.

Variations

• Use a specific mushroom: Cremini, shiitake, or a mix of wild mushrooms each take this in a different direction.
• Add miso: Stir a tablespoon of white miso into the blended base for extra umami.
• Garnish with truffle oil: A few drops on each bowl right before serving turns this into something special.