This is a really rich, satisfying soup that’s a snap to make.

Ever since I saw Alton Brown on the Food Network do an experiment proving that mushrooms don’t actually absorb water when washed quickly, I simply clean them under running water rather than trying to wipe off the dirt. Life has been so much easier since then, at least when it comes to mushroom hygiene.

You may use either white or Portobello mushrooms here, but I happened to find a big 24-ounce box of white buttons on sale and just went with those.

Because cashews are 10% starch, they thicken this soup to a silky creaminess. I also made some individual spinach pizzas to make the meal more colorful.


1 cup plain unsweetened nondairy milk

1/2 cup whole raw cashews

2 Tbsp. nondairy butter, such as Earth Balance

24 ounces button mushrooms, sliced

1/2 cup diced onions

3 cloves garlic

1 Tbsp. vegetarian chicken-flavored base, such as Better Than Bouillon

1/4 cup dry white wine

1/2 tsp. dried thyme leaves

1/4 tsp. nutmeg

2 1/2 cups water

Salt and pepper to taste

Thinly sliced scallions for garnish


1. Put the nondairy milk and cashews in a microwave-safe bowl and microwave until hot but not boiling. Set aside while completing the recipe.

2. In a large soup pot, melt the nondairy butter and add the mushrooms, onions, garlic, bouillon base, wine, thyme, and nutmeg. Cook over medium heat for about 20 minutes, until the mushrooms have given up their juices and are very tender.

3. Add the water and cook for another 5 minutes.

4. In a high-speed blender or smoothie maker, blend the milk/cashew mixture on high for 2 full minutes. Then add it to the soup. Cook for another few minutes until the soup is thickened and creamy. Add salt and pepper to taste.

5. Using an immersion blender, partially blend the soup to break up some of the mushrooms and thicken the soup even more. You may skip this step if you prefer a chunkier soup.

6. Garnish individual servings with sliced scallions.