Week 38 -- Cream of Mushroom Soup

This week's soup almost didn't get made.  It was super busy at my new job, and I am missing my own kitchen (along with my soup equipment: slow cooker, stock pot, immersion blender, etc.).  And then I wasn't feeling well this weekend. 

So late at night Mom helped me make one of her regular soups.  She uses this cream of mushroom as a base for green bean casserole, stroganoff, and other casseroles, but it's also good on its own, even though it's pretty rich.

Cream of Mushroom Soup

1 onion, minced
4-5 cloves garlic, minced
about 1/2 lb mushrooms, diced
2/3 cup cashews
1 tsp each savory, sage, and thyme
1 Tbsp miso
1 tsp molasses
1 Tbsp arrowroot
2 cups water
1 Tbsp parsley

1. Saute the onion and garlic in a little water until cooked.  Add mushrooms and cook until dark and softened.
2. Put cashews, savory, sage, thyme, miso, molasses, arrowroot, and water in blender and blend until smooth.
3. Pour cashew cream over mushrooms.  Heat until arrowroot thickens.  Add parsley.

Makes about 4 small servings.