Vegan Creamy Mushroom and Farro Soup Recipe

This Vegan Creamy Mushroom and Farro Soup is a hearty and flavorful soup that is perfect for those chilly winter days. Made with wholesome ingredients like mushrooms, farro, and creamy cashews, this soup is both nutritious and comforting. The earthy flavors of the mushrooms and the nuttiness of the farro combine beautifully with the creamy cashew base to create a delicious and satisfying meal. This recipe is vegan, gluten-free, and dairy-free, making it suitable for a wide range of dietary preferences. Serve it with crusty bread for a complete and satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 8 ounces shiitake mushrooms, sliced
• 1/2 cup farro
• 4 cups vegetable broth
• 1/2 cup raw cashews, soaked
• 1 cup water
• 1 tablespoon nutritional yeast
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until translucent, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture, about 10 minutes.
4. Add the farro and cook for 2 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes or until the farro is tender.
7. Meanwhile, drain the soaked cashews and add them to a blender along with the water, nutritional yeast, dried thyme, salt, and pepper.
8. Blend on high until smooth and creamy.
9. Once the farro is cooked, stir in the creamy cashew mixture and heat for an additional 5 minutes.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh parsley.

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