Cream of Mushroom Soup

November 9, 2017


Cream of Mushroom soup is a fall and holiday season must have. It's absolutely necessary for the infamous Thanksgiving Green Bean Casserole but can also be used in countless number of other casseroles. We might be dating ourselves here but, do you remember your mom or grandma always making one or two dinners that contained cream of mushroom soup? 


We sure do!


And lets not forget, it is a soup, which means it can be eaten on it's own with nothing more than a spoon (well maybe a piece of crusty bread).




Whether you're starting to plan you holiday menus or just want a comforting lunch, our Cream of Mushroom soup is just what you're looking for! 





Cream of Mushroom Soup



  • 2 TB olive oil

  • 1 cup onion, chopped

  • 8 ounces crimini mushrooms, sliced

  • 3 cloves garlic, minced

  • 2 vegetable bouillons

  • 4 cup water

  • 1 tsp thyme

  • 1 tsp rosemary

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1/2 cup cashews

  • 3 TB brown rice flour


  1. Heat oil in a saucepan over medium heat. Add onion, mushrooms and garlic and saute fo 2-3 minutes or until vegetables have softened.

  2. Add the water, thyme, rosemary, salt and pepper to the saucepan and bring to a simmer. Cover and cook for 15 minutes.

  3. Add the cashews and brown rice flour to the pan and stir to combine. Place soup, in batches, into a blender and blend until smooth and creamy. You can also use an immersion blender and blend the soup in the saucepan (this is what we did).

  4. Taste and season, as needed, with additional salt and pepper.

*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.

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