Cream of Portobello Mushroom Soup (Vegan)

If you love mushrooms, this is a superb and easy-to-prepare soup that you're really going to love! And, although it tastes like it has rich cream in it, it's vegan (thanks to cashew cream!). Consider this recipe for your next dinner party! It has a rich, indulgent taste that's designed to impress or, at least, shake off the winter blues!

Cream of Portobello Mushroom Soup (Vegan):
2 tsp EVOO (extra virgin olive oil)
1 garlic clove, thinly sliced
2 huge portobello mushrooms, peeled stemmed and chopped
1 TBS sherry
1 tsp Nama Shoyu soy sauce
1/2 large white onion, finely diced
1 pinch each, sea salt and ground pepper
1/4 tsp fresh rosemary, finely chopped
1 cup vegetable broth
water
2 TBS Cashew Cream ( recipe follows)
Sea salt and pepper
1/4 cup cooked rice, if desired

Heat 1 tsp EVOO in a saute pan. Add sliced garlic and saute over medium-low heat. Add the chopped portobellos and 1/2 TBS of sherry. Add 1/2 tsp soy sauce and a pinch of sea salt, pepper, and finely chopped fresh rosemary. Saute for 5 minute, then turn off heat.

In a saucepan, heat 1 tsp EVOO and cook finely diced onions over low heat for 5-6 minutes. Add 1/2 tsp soy sauce and cook 2 more minutes. Add the mushroom mix, vegetable broth, and water (as needed) and bring to a boil. Turn down to a simmer and cook over low heat for 10 minutes. Puree using an immersion blender

Cashew Cream (from The Milliennium Cookbook):
Combine 1/2 cup raw cashews with 1/2 cup water in a blender. Blend. Add up to an additional 1/2 cup of water (blending) until creamy and smooth.

Stir in 1-2 TBS of cashew cream, cooked rice (if using) and adjust seasoning. Serve garnished with fresh rosemary.