The deep, earthy flavors of the mushrooms mingles beautifully with the nutty, creamy cashews. If you have a nut allergy then you could replace the cashew cream with coconut cream or heavy cream if dairy is not an issue. Serve soup with a vegetable salad for a light, nutritious lunch or dinner.
Ingredients
4 tablespoons
extra virgin olive oil
1
onions
chopped
4 cloves
garlic
chopped
3 large
carrots
chopped
1 pounds
cremini mushrooms
chopped
5 cups
chicken stock
(or water)
1 tablespoons
chopped
fresh thyme
1 tablespoons
chopped
fresh rosemary
1 teaspoons
freshly ground
black pepper
2 teaspoons
Herbamare
½ cups
raw cashews
