Easy Recipe
Prep Time
15 minutes
Cook Time
35 minutes

The deep, earthy flavors of the mushrooms mingles beautifully with the nutty, creamy cashews. If you have a nut allergy and can tolerate dairy products then you could add heavy cream in place of the cashews. Serve soup with a vegetable salad for a light, nutritious lunch or dinner. 

Read more about this recipe on the blog.

Cream of Mushroom Soup (Dairy-Free, Gluten-Free, Soy-Free)

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