What are the main ingredients in Cream Of Exotic Mushroom Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

Cream Of Exotic Mushroom Soup

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

with oven-crisped croutons, miso & cashew cream cheese

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Lentils - 60g
Sourdough Baguette - 1
Fresh Thyme - 2g
Garlic Cloves - 2
Cashew Nuts - 10g
Vegetable Stock - 5ml
Cashew Nut Cream Cheese - 22,5ml
Mixed Exotic Mushrooms - 125g
Onion - 1
White Wine - 22,5ml
Miso Paste - 5ml
Fresh Parsley - 4g
Lemon - 1

Download the Recipe

Serves 2

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!

Lentils - 120g
Sourdough Baguette - 1
Fresh Thyme - 4g
Garlic Cloves - 4
Cashew Nuts - 20g
Vegetable Stock - 10ml
Cashew Nut Cream Cheese - 45ml
Mixed Exotic Mushrooms - 250g
Onion - 1
White Wine - 45ml
Miso Paste - 10ml
Fresh Parsley - 8g
Lemon - 1

Download the Recipe

Serves 3

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!

Lentils - 180g
Sourdough Baguettes - 2
Fresh Thyme - 6g
Garlic Cloves - 6
Cashew Nuts - 30g
Vegetable Stock - 15ml
Cashew Nut Cream Cheese - 60ml
Mixed Exotic Mushrooms - 375g
Onions - 2
White Wine - 60ml
Miso Paste - 15ml
Fresh Parsley - 12g
Lemon - 1

Download the Recipe

Serves 4

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!