This HEARTY Cream of Mushroom Soup Recipe won’t leave MUSH-ROOM FOR DESSERT
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LEARN HOW TO MAKE A RICH CREAMY MUSHROOM SOUP RIGHT AT HOME!
LAY HO MA! When I was a kid (or a real Yeung man), one of my favourite canned soup was the Campbell’s cream of mushroom soup. I remember the earthy and salty flavour with a full bodied creamy texture being so comforting. Join me in this episode and learn how to make an easy dairy free, vegetarian / vegan, umami packed creamy mushroom soup recipe today!
Ingredients:
1/2lb mushrooms (cremini)
3 tbsp olive oil
1 onion
2-3 pieces garlic
1/2 potato
salt and pepper to taste
4 1/2 cups veggie stock
1/4 cup cashews*
1/4 cup water
Directions:
1. Remove the stalks from the mushrooms and set aside along with half of the mushroom caps
2. Slice the remaining mushroom caps and set aside
3. Heat up a stockpot to medium heat and add a drizzle of olive oil
4. Roughly chop the onion crush the garlic. Sauté the onions and garlic until golden brown
5. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
6. Add the potato and mushroom stalks/caps (not the sliced caps) that were set aside
7. Season with salt and pepper and cook for a few minutes
8. When the vegetables are browned, add the vegetable stock
9. Simmer on medium for 10min
10. Add the cashews, water, salt and pepper, and a drizzle of olive oil into a blender. Blitz on high until liquefied
11. Add the cashew cream into the pot and stir to combine
12. Pour the entire pot into the blender
13. Place the stockpot back onto medium heat. Add a drizzle of olive oil, the sliced mushroom caps, and season with salt and pepper
14. Sauté for a few minutes. Meanwhile, blend the soup on high
15. Add the soup back into the pot and stir
16. Plate and finish with fresh cracked pepper and a drizzle of olive oil
*soak the cashews overnight to soften them if not using a high powered blender
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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41 Comments
LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today http://www.yeungmancooking.com happy cooking 🥳
I made around a 2 Litre batch, added Portobello Mushrooms. Without doubt the best Mushroom Soup I've tasted, many thanks Wil
Thanx so much have tried ur few recipes n all truned groumet types thanku
Fabulous
FYI for those like me who genuinely cannot afford a Vitamix product the next best thing with a 10 year warranty is the Ninja range of products which I've been using for a long time with no complaints. I love food from around the world but one does return to one's roots so it's fun veganizing childhood memories; I used to make what my sister called goopy rice which was a young child's take on risotto and learned the proper method when I got older. I grew up on among other things a rustic leek mushroom and potato soup in the autumn my mum would make which was fabulous, and also partially at least blended made with a bechamel, mirepoix and a lot of parsley. This was a great memory I happened on revisiting one of my favorite channels, yours; I'm primarily an ethical vegan so I am aware that avocadoes are a monocrop which are causing problems, also something people aren't aware of which is that cashews are mostly produced in Vietnam and involve slave and child labour in the same way non fair trade chocolate is produced so as much as I love them I try to be moderate. Mini rant over. Cooking begins! Tx as always Wil.
I made this so wrong. I fixed my mistakes with bacon (dont come for me the humanely raised bacon was on sale 😅). I could not find the cashew cream at the store. I couldn't tell if my cashews had gone bad either so i grabbed a coconut cream. It is not the same but like i said it worked out. Used sunflower instead of olive. Got half in the fridge for tomorrow and the other half frozen for the day after. Cant wait to try again.
Absolutely not. You CANNOT clean a mushroom like that. WASH them! It's really sad and irritating that so many fall for this NONSENSE about not washing dirty mushrooms. Mushrooms are already more than 90 percent water. They are NOT SPONGES. Even Heston Blumenthal (6 Michelin stars) proved this years ago but you people just keep perpetuating this nauseatingly stupid myth. Wash your damn mushrooms! You have no idea how many times handlers in the packaging process sneezed on them or who knows what. Weigh out some mushrooms on a kitchen scale. Now go wash them thoroughly. Shake the water out of the gills. Now weigh the mushrooms again. No change of any significance. Nothing more than any residual moisture on the surface. This garbage that people keep saying is just that. Garbage. Try thinking for a change. Use science and intelligence for your cooking. THINK and stop perpetuation this dumb myth.
Great thank you
You’re a great chef
Love it
One of my absolute favorite!! 🥰
Soup time oh yeah and mushroom so good and filing yet lite and delicious. Yummy. 😮❤
Apart from an excellent recipe, I really love the joke in the video title! 😀
How much frozen sliced mushrooms would replace the fresh ones in this recipe please?
I’ve made this a few times a while back and it was delicious. Glad I remembered this video. Definitely going to make it again soon!
i am sad you didnt make mushroom broth with some dry shitake mushrooms.. they make a huge difference
I would love to know about the pan you used in this video. Size and brand?
This is a great recipe! As are all the ones I tried from your channel. I did sauté the mushrooms with butter, and added almond butter after blending the soup, to make it thicker. It was perfectly creamy yet not too heavy.
Ok can confirm, this soup is so frikin good because I made it ya'll!! I love soup and I'm picky with my soups. This soup is just ughhhh, cant stop eating it!!! If i get fat, you know why!!!
Soup day today and the secret is 🍄 mushrooms and potatoes 🥔 double goodness for double delicious and the famous Cashews to top all. 😊
I, prefer when you do one recipe per post….on most days…{just some feedback} 💚🍏🟩 💛🍄 My taste buds are crying rite now 🥰 it is such a great weather therapy ~ I have to fit in a V.Mix or some high quality high speed blender soon in My budget ☮️
I made this soup yesterday, and it turned out super duper yummy. Tasted straight out of a chef kitchen. Fyi, I donot leave a comment but this recipe turned out sooooo amazing I had to leave a comment. Thank you for sharing this.
Ohhh these quick and easy meals are just too good to be true and so many? Thanks Chef. 😅
Thanks .
Delicious!
I made this soup and it was so yummy and easy to make!. I will double the recipe the next time I make it because I ate almost the entire recipe in one sitting.
Yum!!😋
I just got the same exact blender (color & all!) in the mail this week & this is about to be my first recipe with it! I'm so excited to make creamy mushroom soup for the first time ever! Thanks so much for all the amazing & inspiring recipes!
😋 ❤
Made this a few times now. Usually I add less veggie stock to make a thick and creamy pasta sauce. I love this recipe! It made the most amazing vegan “cream of mushroom” fora green bean casserole on thanksgiving. It was a huge hit. Thank you for your sharing all of your creations!
I bet this is so much better then anything you had in your childhood. Thank you for sharing, wonderful, can't wait to make this❤
Love your channel, will definitely give this soup a try!❤ only question though, why do you put hot food in plastic containers?☹️
I've made this incredible soup about a dozen times now. It's delightful! Pro tip: if you live near a costco, you can get a 1lb container of mixed specialty mushrooms (Mycopia Chef's Sampler) for a good price and it makes an incredibly rich soup.
Wah wah Nawaz bhaie Allah aap ko zindgi de bohat zabardust recipe hae mainne try ki hae lajawab banti hae❤
Omg….. I can’t wait to make this!
is there a way to make this without a vitamix (gave mine away awhile ago, didn't use it as much as i thought).
i do have an immersion blender (the one that is a stick). also i'm new to this channel, is everything vegan? totally fine with that but is there a good sub for the homemade cashew cream? again no vitamix
Very nice recipe. Just a very small thing. The world doesn't use pounds as weight any more. But otherwise delicious.
thank you Yeungman for this brilliant recipe not using cream to make the soup creamy wow very much …glad to finally see this video🙏🙏🙏🙏👏👏👏👏
Mine didn’t turn out that creamy😩
great channel. I tried making the recipe last night. Turned out quite watery though. I think specific measurements would help amateur cooks like me. So, not a great recipe info
I will give this recipe a try,