Yeung Man Cooking | This HEARTY Cream of Mushroom Soup Recipe won't leave MUSH-ROOM FOR DESSERT @YEUNGMANCOOKING | Uploaded March 2022 | Updated October 2024, 38 minutes ago.
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LEARN HOW TO MAKE A RICH CREAMY MUSHROOM SOUP RIGHT AT HOME!
LAY HO MA! When I was a kid (or a real Yeung man), one of my favourite canned soup was the Campbell's cream of mushroom soup. I remember the earthy and salty flavour with a full bodied creamy texture being so comforting. Join me in this episode and learn how to make an easy dairy free, vegetarian / vegan, umami packed creamy mushroom soup recipe today!
Ingredients:
1/2lb mushrooms (cremini)
3 tbsp olive oil
1 onion
2-3 pieces garlic
1/2 potato
salt and pepper to taste
4 1/2 cups veggie stock
1/4 cup cashews*
1/4 cup water
Directions:
1. Remove the stalks from the mushrooms and set aside along with half of the mushroom caps
2. Slice the remaining mushroom caps and set aside
3. Heat up a stockpot to medium heat and add a drizzle of olive oil
4. Roughly chop the onion crush the garlic. Sauté the onions and garlic until golden brown
5. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
6. Add the potato and mushroom stalks/caps (not the sliced caps) that were set aside
7. Season with salt and pepper and cook for a few minutes
8. When the vegetables are browned, add the vegetable stock
9. Simmer on medium for 10min
10. Add the cashews, water, salt and pepper, and a drizzle of olive oil into a blender. Blitz on high until liquefied
11. Add the cashew cream into the pot and stir to combine
12. Pour the entire pot into the blender
13. Place the stockpot back onto medium heat. Add a drizzle of olive oil, the sliced mushroom caps, and season with salt and pepper
14. Sauté for a few minutes. Meanwhile, blend the soup on high
15. Add the soup back into the pot and stir
16. Plate and finish with fresh cracked pepper and a drizzle of olive oil
*soak the cashews overnight to soften them if not using a high powered blender
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/0y46U1Syna4
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A RICH CREAMY MUSHROOM SOUP RIGHT AT HOME!
LAY HO MA! When I was a kid (or a real Yeung man), one of my favourite canned soup was the Campbell's cream of mushroom soup. I remember the earthy and salty flavour with a full bodied creamy texture being so comforting. Join me in this episode and learn how to make an easy dairy free, vegetarian / vegan, umami packed creamy mushroom soup recipe today!
Ingredients:
1/2lb mushrooms (cremini)
3 tbsp olive oil
1 onion
2-3 pieces garlic
1/2 potato
salt and pepper to taste
4 1/2 cups veggie stock
1/4 cup cashews*
1/4 cup water
Directions:
1. Remove the stalks from the mushrooms and set aside along with half of the mushroom caps
2. Slice the remaining mushroom caps and set aside
3. Heat up a stockpot to medium heat and add a drizzle of olive oil
4. Roughly chop the onion crush the garlic. Sauté the onions and garlic until golden brown
5. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
6. Add the potato and mushroom stalks/caps (not the sliced caps) that were set aside
7. Season with salt and pepper and cook for a few minutes
8. When the vegetables are browned, add the vegetable stock
9. Simmer on medium for 10min
10. Add the cashews, water, salt and pepper, and a drizzle of olive oil into a blender. Blitz on high until liquefied
11. Add the cashew cream into the pot and stir to combine
12. Pour the entire pot into the blender
13. Place the stockpot back onto medium heat. Add a drizzle of olive oil, the sliced mushroom caps, and season with salt and pepper
14. Sauté for a few minutes. Meanwhile, blend the soup on high
15. Add the soup back into the pot and stir
16. Plate and finish with fresh cracked pepper and a drizzle of olive oil
*soak the cashews overnight to soften them if not using a high powered blender
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/0y46U1Syna4
