ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: 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 favorite canned soup was the Campbell’s cream of mushroom soup. I remember the earthy and salty flavor 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: Wil’s Photography + Video on Instagram: Wil’s Photography + Video on Facebook: wyphotography You are watching: .





  1. I have to make this soup! It looks so delicious! Your videos are so visually beautiful, soft in neutral colors overall, wonderful photography (I know, no surprise there), everything is so well presented. Thank you, Wil, for your videos, I enjoy them so much!

  2. Mushrooms are good for your hair and liver. Dairy isn't so good. Thanks for the nice recipes. I hope you saw my comment for colchannon. I make it very plain with only shredded cabbage on top, but traditionally it is made with leeks also-and charms hidden in the cousin hid them for us and advised us to be cautious in eating her colchannon.

  3. ✨✨✨✨ Wowwww !! Bloody amazing 😉 ✨✨✨
    May I say something really groupie .? I will take it as a yes ma’am
    I really admire your CREATIVITY and that makes your recipes as you say : Cook 👨‍🍳 with confidence , I have been vegan 🌱 since 15 years and vegetarian the rest of my life and it really amazes me each recipe that I have never had the creativity to make it … thanks a million for sharing your knowledge and your aesthetic for your videos as well !!!
    I love your books hope I can have it one day the physical ones because I’m from Mexico 🇲🇽 and couldn’t receive it
    Cheers !,,