Robin Quivers: Vegan Cream of Mushroom Soup Recipe + Cheese Sauce

Rachael Ray: Robin Quivers Vegan Recipes

Robin Quivers joined Rachael Ray to show off some of her food swaps and healthy vegan recipes from her brand new cookbook, The Vegucation of Robin: How Real Food Saved My Life. Quivers recently shared her cancer recovery story with Dr Oz, and she brought a few tasty samples to Rachael’s kitchen, including a Vegan Cream of Mushroom Soup and a Cheese Sauce, which both get their creamy consistency from cashews!

Rachael Ray: Robin Quivers Vegan Cream of Mushroom Soup Recipe Ingredients

This cream of mushroom soup is creamy but contains no dairy products. It is a completely vegan soup, relying on cashews for creamy texture and spices for amazing flavor.

  • 1 lb cleaned, sliced Mushrooms
  • 3 cloves sliced Garlic
  • 1 tsp Coriander Seeds
  • 1 Bay leaf
  • 2 1/2 cups Water or Vegetable Stock
  • 1 cup washed, chopped Leeks
  • 2 tsp Fennel Seeds
  • 4 sprigs Thyme
  • 2/3 cup raw Cashews
  • Olive Oil
  • Salt & Pepper

Robin Quivers: Rachael Ray Vegan Cream of Mushroom Soup Recipe Directions

  1. Heat olive oil on medium high heat in a pot.
  2. Add in mushrooms, garlic, leeks, fennel seeds, thyme, bay leaf, and coriander seeds.
  3. Saute the ingredients for about five minutes, until the mushrooms get soft.
  4. Mix in cashews, water/stock, and salt and pepper.
  5. Bring to a boil; reduce and simmer for about 15 minutes.
  6. Remove thyme and bay leaf.
  7. Puree this soup in a blender, working in batches if needed.
  8. Adjust consistency if needed by adding more stock or water.

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