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Wild Mushroom and Thyme Cream Soup

Mushrooms add a delicious umami flavor, while cashews create a creamy (dairy free) base for this nutritious soup.

Wild Mushroom and Thyme Cream Soup.jpg


  • 1 Tablespoon extra virgin olive oil
  • 335 g (¾ pound) wild mushrooms, sliced
  • 2 Tablespoons fresh thyme leaves
  • 75 g (1 ) medium shallot, peeled, sliced
  • 155 g (1 cup) raw cashews
  • 960 ml (4 cups) vegetable stock
  • ½ teaspoon sea salt


  1. In a large skillet over medium-high heat, add the olive oil, mushrooms, fresh thyme leaves, and shallot and sauté until softened, about 10 minutes.
  2. Place vegetable stock, cashews, and sautéed mixture into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soup program and allow the machine to complete the programmed cycle.

Chef's Notes

People often overlook the mushroom as a nutrient dense vegetable, but don't let them fool you! Not only are they packed with fiber, vitamins, and minerals, but they also bring a delicious umami flavor to recipes. The cashews create a cream base that is not only delicious, but delivers plant protein, fiber, and healthy fat. This soup has it all!

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