Cream of Potato Mushroom Soup ( Plant Based) 

To be honest the thought of cream of mushroom soup grossed me out as a non vegan so I never tried it. Since going fully plant based I like to try to create things I never had before. This was so good and easy to make. Wanted to add a twist to it and throw in some potato.

Ingredients:

1 cup water

1/3 cup cashew cream

1 tablespoon better than bouillon vegetable based broth mix or 1 box vegetable. If you use vegetable broth adjust seasonings and salt to taste.

1 teaspoon onion powder

1 teaspoon garlic powder

Sea salt to taste

1 yellow potato

1 cup spinach or kale

15 Portobello mushroom caps

1/3 yellow onion

2 tablespoons oat flour
Directions:

In a pot add the water and soup broth and mix well to combine. Then add in the Portobello mushroom and cut up the potato and diced onion, and add to the broth. Cook on low heat until everything is fully cooked. Then strain the soup saving the broth. Use 5 mushrooms and add to blender with the potato and onion. Carefully add the broth leaving the other mushroom caps out. Blend mixture and add in the cashew cream. If too thick add in more water you want a soup consistency. Transfer mixture back to the pot and stir in the oat flour then add in the mushroom caps that were set to the side. Add in the spinach and cook until spinach is fully cooked.

Enjoy!