0 Cream of portobello soup (vegan)

Cashews is the "cream" to this soup, but does not distract from the earthy intense poortobello flavours.

Cream of portobello soup (vegan)

Yield: serves 4-6

Ingredients

1 tbsp olive oil

1/2 medium red onion, chopped

1/2 lb (I used 200 g) portobello mushrooms, chopped

2 garlic cloves, chopped

1 large carrot, chopped

2 1/2 cups water or vegetable stock

1/2 tsp dried Italian herbs (use fresh herbs if available)

1/4 tsp salt

1/4 cup raw cashews (for 'cashew cream')

Directions
1. In a large heavy pot over medium-high heat, saute onion in olive oil till soft (3-5 min).
2. Add garlic, carrot and mushrooms. Cook, stirring often until mushrooms are slightly browned (3 min).
3. Add water/stock, herbs and salt. Stir well. Bring to boil, then simmer for 25-30 min.
4. Meanwhile, soak cashews in water.
5. According to how fine/chunky you like your soup to be, remove a portion of the mushroom mixture into a tall container. Add in soaked cashews (chopped). Use a hand-held blender and blend till smooth. Alternatively, this can be done in a conventional blender.
6. Return puree to pot with the remaining carrots/mushrooms.
7. Simmer another 5-10 min. Serve hot.