![](https://www.pinterest.com/pin/create/button/?url=https://elyselovesyou.com/recipes/creamy-mushroom-soup-vegan/&media=https://elyselovesyou.com/wp-content/uploads/2017/05/canstockphoto35778212.jpg&description=This ridiculously rich and creamy gluten-free mushroom soup is full of flavor, fresh herbs, and healing mushrooms.
<p style="text-align: center;">*Anti-oxidant, *Fiber, *Anti-inflammatory</p> data-pin-do=)
Directions
Vegan
1Saute onions in oil over low heat until very well browned (about 1 hour).
2Add carrots and celery and cook until tender.
3Add potatoes and water and cook until potatoes are soft.
4Add cashew butter.
5In a high-speed or immersion blender, puree above mixture.
6Saute mushrooms in oil until lightly browned.
7Add basil and vegetable puree.
8Add more water or stock to desired thickness.
9Season with tamari, salt, and pepper to taste.
To make non vegan:
1Omit cashew butter and substitute milk or part cream/park milk for the water. Butter can also be substituted for the olive oil.
2Add 1 to 2 cups steamed or sauteed vegetables (i.e. broccoli, green beans, peas, greens, bell peppers, cauliflower) alone or in combination for an extra antioxidant boost.
3Try a variety of fresh and dried herbs in place of or in addition to the basil.
FAB Tips: This soup gets better tasting and more flavorable overnight. : )
I like to use San J Tamari or Braggs Liquid Aminos. Both gluten free!