For the Soup
1/2 yellow cooking onion, minced
7-8 garlic cloves, minced
2 cups king oyster mushrooms, chopped
2 tbsp organic, virgin coconut oil
2 cups unsweetened cashew milk
2 cups vegetable stock
1/2 tsp salt
1/2 yellow cooking onion, thinly sliced
3 garlic cloves, minced
1 cup king oyster mushrooms, peeled (see photo below)
1 tsp coconut oil
1 tbsp freshly chopped basil
For the soup: In a medium sauce pan, sauté onions, garlic and mushrooms in coconut oil on low for 10 minutes or until soft and then add salt. Add cashew milk and stock and bring to a low simmer. Transfer soup to blender and blend on a low setting for 30 seconds.
For the topping:
In a medium fry pan, bring to a medium high heat and add coconut oil. Fry onions, garlic and peeled mushrooms until crispy.
Top with fresh basil and serve.
I was making this with the intention of serving it to my vegan coworker but I could also suggest frying the topping in clarified butter for more flavour. Eating soup in summertime doesn’t sound appetizing but the cashew milk substitution made it very light and the basil topping made it refreshing. It’s definitely not your traditional mushroom soup so that’s why I’m calling it “Summer Mushroom Soup”. Hope you enjoy as much as I did!
Very special thank you to Gruger Market for the mushrooms!