AuthorJeanne PetrucciCategoryDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 1/2 tablespoons olive oil
 1 large sweet onion chopped
 4 clove garlic chopped
 8 1/8 ounces mixed Asian mushrooms [shittake, enoki, maitake]
 1 teaspoon dried thyme
 3 tablespoons yellow miso paste
 1 large head cauliflower chopped into 2” pieces stems included
 1/2 cup raw unsalted cashews
 10 cups water [or more depending on size of cauliflower]
 1 teaspoon salt

Prep:
1

Chop onion, garlic, mushrooms, and cauliflower.

Make:
2

In a large soup pot, sauté onion and mushrooms in olive oil until mushroom release their liquid and begin to brown. Reserve a few mushrooms for garnish if desired. Add garlic and sauté and additional 2 minutes.

3

Add miso paste and stir to coat onions.

4

Add cauliflower and cashews and enough water to cover cauliflower. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes. Add water if necessary to keep cauliflower covered.

5

Remove from heat and let stand until cool enough to puree.

6

Puree soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid. This with water as needed.

7

Season with salt.

8

Ladle into bowls, top with reserved mushrooms and serve.

Ingredients

 2 1/2 tablespoons olive oil
 1 large sweet onion chopped
 4 clove garlic chopped
 8 1/8 ounces mixed Asian mushrooms [shittake, enoki, maitake]
 1 teaspoon dried thyme
 3 tablespoons yellow miso paste
 1 large head cauliflower chopped into 2” pieces stems included
 1/2 cup raw unsalted cashews
 10 cups water [or more depending on size of cauliflower]
 1 teaspoon salt

Directions

Prep:
1

Chop onion, garlic, mushrooms, and cauliflower.

Make:
2

In a large soup pot, sauté onion and mushrooms in olive oil until mushroom release their liquid and begin to brown. Reserve a few mushrooms for garnish if desired. Add garlic and sauté and additional 2 minutes.

3

Add miso paste and stir to coat onions.

4

Add cauliflower and cashews and enough water to cover cauliflower. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes. Add water if necessary to keep cauliflower covered.

5

Remove from heat and let stand until cool enough to puree.

6

Puree soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid. This with water as needed.

7

Season with salt.

8

Ladle into bowls, top with reserved mushrooms and serve.

Healthy Creamy Mushroom Soup