A perfectly cosy dish: luxuriously creamy exotic mushroom soup, flavoured with miso, thyme, and cashew nuts. Topped with garlic-baked croutons from Schoon, sprinkled with crispy lentils, and thickened with swirls of dairy-free cream cheese.
Cream Of Exotic Mushroom Soup
Cream Of Exotic Mushroom Soup
with oven-crisped croutons, miso & cashew cream cheese
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cashew Nut Cream Cheese
- Cashew Nuts
- Fresh Parsley
- Fresh Thyme
- Garlic Cloves
- Lemon
- Lentils
- Miso Paste
- Mixed Exotic Mushrooms
- Onion
- Onions
- Sourdough Baguette
- Sourdough Baguettes
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
ROASTY TOASTY
Preheat the oven to 180°C. Place the drained Lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes. Place the bread chunks in a bowl and toss through a drizzle of oil until evenly coated. Add in ½ of the rinsed thyme leaves and ½ of the grated garlic. Season and toss until distributed. Set aside for step 4.
GET PREPPED
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 400ml of boiling water and set aside. Loosen the cashew cream cheese by gradually adding water in 5ml increments until drizzling consistency. Set aside for serving.
FRY THOSE MUSHIES
When the Lentils have been in for 5-10 minutes, remove from the oven and give a shift. Spread out the croutons on the tray and return to the oven for the remaining time until everything is nice and crispy. Return the pan to a high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden. Transfer to a bowl on completion. Season, cover, and set aside.
START THE SOUP
Place a pot for the soup over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-6 minutes until soft and browned, shifting occasionally. Add in the remaining garlic and thyme, and fry for 1-2 minutes until fragrant, shifting frequently. Stir in the white wine and simmer for about 1 minute until almost evaporated. Mix in the diluted stock until combined and simmer for 1-2 minutes until slightly thickened.
FINISH UP
Transfer the soup and ½ of the mushrooms to a blender. Add in the chopped cashews and the miso paste. Blend until very smooth, then return to the pot. Simmer over a medium heat for 10-15 minutes, stirring occasionally to prevent it from catching. In the final 2 minutes, return the remaining mushrooms to the pot to reheat.
THAT'S SOUPER!
Scoop ladlefuls of creamy mushroom soup into a bowl and swirl through the cashew cream cheese. Top with the crispy Lentils and garlic croutons. Finish with the chopped parsley, a squeeze of lemon juice, and a sprinkling of zest. Grab a spoon!
ROASTY TOASTY
Preheat the oven to 180°C. Place the drained Lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes. Place the bread chunks in a bowl and toss through a drizzle of oil until evenly coated. Add in ½ of the rinsed thyme leaves and ½ of the grated garlic. Season and toss until distributed. Set aside for step 4.
GET PREPPED
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 700ml of boiling water and set aside. Loosen the cashew cream cheese by gradually adding water in 5ml increments until drizzling consistency. Set aside for serving.
FRY THOSE MUSHIES
When the Lentils have been in for 5-10 minutes, remove from the oven and give a shift. Spread out the croutons on the tray and return to the oven for the remaining time until everything is nice and crispy. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden. Do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Season, cover, and set aside.
START THE SOUP
Place a pot for the soup over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 6-7 minutes until soft and browned, shifting occasionally. Add in the remaining garlic and thyme, and fry for 2-3 minutes until fragrant, shifting frequently. Stir in the white wine and simmer for about 1 minute until almost evaporated. Mix in the diluted stock until combined and simmer for 2-3 minutes until slightly thickened.
FINISH UP
Transfer the soup and ½ of the mushrooms to a blender. Add in the chopped cashews and the miso paste. Blend until very smooth, then return to the pot. Simmer over a medium heat for 10-15 minutes, stirring occasionally to prevent it from catching. In the final 2 minutes, return the remaining mushrooms to the pot to reheat.
THAT'S SOUPER!
Scoop ladlefuls of creamy mushroom soup into some bowls. Swirl through the cashew cream cheese. Top with the crispy Lentils and garlic croutons. Finish with the chopped parsley, a squeeze of lemon juice, and a sprinkling of zest. Grab a spoon!
ROASTY TOASTY
Preheat the oven to 180°C. Place the drained Lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes. Place the bread chunks in a bowl and toss through a drizzle of oil until evenly coated. Add in ½ of the rinsed thyme leaves and ½ of the grated garlic. Season and toss until distributed. Set aside for step 4.
GET PREPPED
Boil the kettle. Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 900ml of boiling water and set aside. Loosen the cashew cream cheese by gradually adding water in 5ml increments until drizzling consistency. Set aside for serving.
FRY THOSE MUSHIES
When the Lentils have been in for 5-10 minutes, give them a shift and return to the oven. Pop in the tray of croutons and roast for the remaining time until everything is nice and crispy. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden. Do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Season, cover, and set aside.
START THE SOUP
Place a large pot for the soup over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 7-8 minutes until soft and browned, shifting occasionally. Add in the remaining garlic and thyme, and fry for 2-3 minutes until fragrant, shifting frequently. Stir in the white wine and simmer for about 1 minute until almost evaporated. Mix in the diluted stock until combined and simmer for 2-4 minutes until slightly thickened.
FINISH UP
Transfer the soup and ½ of the mushrooms to a blender. Add in the chopped cashews and the miso paste. Blend until very smooth, then return to the pot. Simmer over a medium heat for 12-15 minutes, stirring occasionally to prevent it from catching. In the final 2 minutes, return the remaining mushrooms to the pot to reheat.
THAT'S SOUPER!
Scoop ladlefuls of creamy mushroom soup into a bowl/some bowls. Swirl through the cashew cream cheese. Top with the crispy Lentils and the garlic croutons. Garnish with the remaining chopped parsley. Finish with a squeeze of lemon juice and a sprinkling of zest to taste. Dig in!
ROASTY TOASTY
Preheat the oven to 180°C. Place the drained Lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes. Place the bread chunks on a second roasting tray and toss through a drizzle of oil until evenly coated. Add in ½ of the rinsed thyme leaves and ½ of the grated garlic. Season and toss until distributed. Set aside for step 4.
GET PREPPED
Boil the kettle. Place the cashews in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 1L of boiling water and set aside. Loosen the cashew cream cheese by gradually adding water in 5ml increments until drizzling consistency. Set aside for serving.
FRY THOSE MUSHIES
When the Lentils have been in for 5-10 minutes, give them a shift and return to the oven. Pop in the tray of croutons and roast for the remaining time until everything is nice and crispy. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden. Do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Season, cover, and set aside.
START THE SOUP
Place a large pot for the soup over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 7-9 minutes until soft and browned, shifting occasionally. Add in the remaining garlic and thyme, and fry for 2-3 minutes until fragrant, shifting frequently. Stir in the white wine and simmer for about 2 minutes until almost evaporated. Mix in the diluted stock until combined and simmer for 3-4 minutes until slightly thickened.
FINISH UP
Transfer the soup and ½ of the mushrooms to a blender. Add in the chopped cashews and the miso paste. Blend until very smooth, then return to the pot. Simmer over a medium heat for 15-20 minutes, stirring occasionally to prevent it from catching. In the final 2 minutes, return the remaining mushrooms to the pot to reheat.
THAT'S SOUPER!
Scoop ladlefuls of creamy mushroom soup into some bowls. Swirl through the cashew cream cheese. Top with the crispy Lentils and garlic croutons. Finish with the chopped parsley, a squeeze of lemon juice, and a sprinkling of zest. Grab a spoon!
Frequently Asked Questions
What is the preparation time for Cream Of Exotic Mushroom Soup?
The preparation time for Cream Of Exotic Mushroom Soup with oven-crisped croutons, miso & cashew cream cheese is between 30 and 50 minutes.
What is the total time required to make Cream Of Exotic Mushroom Soup with oven-crisped croutons, miso & cashew cream cheese?
The total time required to make Cream Of Exotic Mushroom Soup with oven-crisped croutons, miso & cashew cream cheese is between 40 and 55 minutes.
How many servings does Cream Of Exotic Mushroom Soup provide?
4 servings
What are the main ingredients in Cream Of Exotic Mushroom Soup?
Cashew Nut Cream Cheese, Cashew Nuts, Fresh Parsley, Fresh Thyme, Garlic Cloves, Lemon, Lentils, Miso Paste, Mixed Exotic Mushrooms, Onion, Onions, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock, White Wine
What is the nutritional information of Cream Of Exotic Mushroom Soup?
Calories: 773, Carbs: 122 grams, Fat: grams, Protein: 34.3 grams, Sugar: 13.6 grams, Salt: 1522 grams
How do I prepare Cream Of Exotic Mushroom Soup?
ROASTY TOASTY: Preheat the oven to 180°C. Place the drained lentils on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 20-25 minutes. Place the bread chunks in a bowl and toss through a drizzle of oil until evenly coated. Add in ½ of the rinsed thyme leaves and ½ of the grated garlic. Season and toss until distributed. Set aside for step 4. GET PREPPED: Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 700ml of boiling water and set aside. Loosen the cashew cream cheese by gradually adding water in 5ml increments until drizzling consistency. Set aside for serving. FRY THOSE MUSHIES: When the lentils have been in for 5-10 minutes, remove from the oven and give a shift. Spread out the croutons on the tray and return to the oven for the remaining time until everything is nice and crispy. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden. Do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Season, cover, and set aside. START THE SOUP: Place a pot for the soup over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-7 minutes until soft and browned, shifting occasionally. Add in the remaining garlic and thyme, and fry for 2-3 minutes until fragrant, shifting frequently. Stir in the white wine and simmer for about 1 minute until almost evaporated. Mix in the diluted stock until combined and simmer for 2-3 minutes until slightly thickened. FINISH UP: Transfer the soup and ½ of the mushrooms to a blender. Add in the chopped cashews and the miso paste. Blend until very smooth, then return to the pot. Simmer over a medium heat for 10-15 minutes, stirring occasionally to prevent it from catching. In the final 2 minutes, return the remaining mushrooms to the pot to reheat. THAT'S SOUPER!: Scoop ladlefuls of creamy mushroom soup into some bowls. Swirl through the cashew cream cheese. Top with the crispy lentils and garlic croutons. Finish with the chopped parsley, a squeeze of lemon juice, and a sprinkling of zest. Grab a spoon!
What should be prepared from my kitchen to make Cream Of Exotic Mushroom Soup?
Cashew Nut Cream Cheese, Cashew Nuts, Fresh Parsley, Fresh Thyme, Garlic Cloves, Lemon, Lentils, Miso Paste, Mixed Exotic Mushrooms, Onion, Onions, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock, White Wine
How many calories does Cream Of Exotic Mushroom Soup have?
773 calories
How much fat content does Cream Of Exotic Mushroom Soup have?
grams
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