Vegan Cream of Mushroom Soup

• 3/4 ounces, weight Butter
• 1/2 whole Onion, Diced
• 2 cloves Garlic, Minced
• 3/4 pounds, 2-18 ounces, weight Mushrooms, Sliced
• 1 ounces, weight Unsalted Cashew Nuts
• 4 Tablespoons Water
• 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Vegetable Stock
• Black Pepper To Taste

1. In a large saucepan, melt the butter and gently soften the onion and garlic over low heat.
2. After a few minutes, add the mushrooms and continue to cook slowly.
3. Meanwhile, add the cashew nuts and water to a blender, and process until smooth and creamy.
4. Add the stock to the mushrooms and season with black pepper.
5. Cook for a few more minutes.
6. Add the mushroom mix to the blender with the cashew cream, and blend into a smooth soup.
7. Serve with crusty bread.

butter, onion, garlic, weight mushrooms, water, vegetable stock, black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-cream-of-mushroom-soup/ (may not work)