Mushroom Soup


  • ¾ c. raw cashews, rinsed
  • ¼ c. arrowroot powder or cornstarch
  • 2 Tbsp. onion powder
  • 1 Tbsp. salt, or to taste
  • 2 Tbsp. olive oil
  • 1 lb. package fresh mushrooms, finely diced
  • 1 medium onion, finely diced
  • 4 c. water


  1. In a blender add cashews, arrowroot powder, onion powder, salt and 2 cups water. Blend on high speed until smooth, about 5 minutes.
  2. In a saucepan sauté olive oil, onions and mushrooms until tender. Reduce heat to medium-low, pour blended cashew mixture over the sautéed mushroom mixture, add the remaining water and stir with a wire whisk until thickened. If you want a mushroom sauce for a casserole, add the additional water to the mushroom mixture ½ cup at a time until desired thickness is reached.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.