Mushroom soup is only for cold days? No way! Today I’ll show you how to make the winter classic summery fit for summer very quickly! This variation of the cream of mushroom soup is the banger. Wonderfully creamy, intensely mushroomy and full of good ingredients. It’s also super fast: the only kitchen appliance you need is a blender. What more could you want?
Cream of mushroom soup is part of the traditional Christmas menu in my family. I love it, but unfortunately in the traditional version with butter and cream, it is not very healthy and quite opulent. There must be another way to do this, I thought to myself. My goal: to conjure up a light summer dish from my beloved cream of vegan mushroom soup. So quick, fresh and delicious that it tastes good in every season. Challenge accepted!
This variant of the cream of mushroom soup is a real taste sensation in itself. Honestly – it even tastes really good to my dad! But the best thing is that it is ready in no time. Put all ingredients into the blender and mix it once. Et vóila!
Besides, the soup can be prepared really well. It doesn’t do her any harm to keep it in the fridge overnight. I simply fill it into glass bottles or jars with a screw cap – and when the little hunger comes, the soup in the jar is only stirred briefly and enjoyed cold.
- 450 ml of water
- 200 g brown mushrooms
- 1 small onion
- 1 garlic clove
- 1/2 avocado
- 50 g cashews (soaked for at least 1/2 h)
- 1/2 teaspoon fresh thyme (alternatively: dried thyme)
- 1,5 tablespoons cider vinegar
- salt & pepper
- Put all ingredients in the blender and puree for 2 minutes until creamy.
- Season to taste with cider vinegar, salt, and pepper and garnish with some thyme.