Creamed Mushroom Soup

I have loved all of the delicious assignments I have been given while taking the Culinary Nutrition Program at the Academy of Culinary Nutrition but this has been my favorite "Creamed Mushroom Love Soup". This is the healing, warming, plant-based soup of my dreams. I used oyster, stiitake and cremini mushroom and have been so blown away by the power of these fungi. The bold flavor of this soup comes from the miso and the creaminess from cashews. A great soup for a cold day, or any day for that matter. I've added the recipe below but this and many of the recipes from the Academy of Culinary Nutrition are derived form "The Undiet Cookbook" by Meghan Telpner

Creamed Mushroom Soup


2 tbsp coconut oil or ghee

1 red onion coarsely chopped

3 stalks of celery sliced

2 carrots sliced into coins

24 oz (4 cups) organic mushrooms - a mix

2 tsp ground turmeric

6 cups water

1/2 cup cashews soaked for 2 -6 hours and drained

1/3 cup miso paste

tamari to garnish


  • heat the oil in a large saucepan and add the onion. cook until translucent (5 min)

  • add celery, carrots, mushrooms, turmeric and water.cover and bring to a boil then turn the heat down to simmer and cook covered for another 30 minutes

  • remove 2 cups of soup liquid and blend with cashews and miso paste until creamy and smooth, transfer to another pot

  • blend remaining soup in a vented blender or with an immersion blender until smooth and add to pot with previously mixed soup

  • serve hot with tamari on top

©2018 Whole Health Kitchen by Jessica McQuoid RHN