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: fb.me/yeungmancooking.com Wil’s Photography + Video on Instagram: @wyphotography.com Wil’s Photography + Video on Facebook: wyphotography You are watching: .
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LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today http://www.yeungmancooking.com happy cooking 🥳
Wil, Just made this! its more delicious than it is simple. you gotta teach us an amazing potato soup!
Mouth watering
Please try tofu sheets for your cooking
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!
why not just wash mushrooms under the water>? I love your show!
Because its a bit too watery, would like to know if reducing will overcook it. If so, suggestions for thickening, pls.
Yummy! Your background music is very nice!
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 potato..my cousin hid them for us and advised us to be cautious in eating her colchannon.
Love mushroom soup (mushroom anything). Can't wait to try this
As always looks yummy as does all your recipes 😁 I signed up to your newsletter and in the future I want to buy your cookbook 🙏😁
Times I've made mushroom soup and used cashew in my curry but never thought about it going in to a soup. Duh.
Thank 😊 you so very much ❤ 💖 💓 💗 looks so good. I can't wait to make it. Take care 🙂 💕 💜!!
❤️❤️❤️❤️❤️🙏🙏🙏🙏🙏
I love to watch you cook but as an older gal having to watch her weight you use way too much oil for me
If I want to make this low carb, can I omit the potatoes, or is there a low carb alternate for the sliced potatoes?
Should i use button mushroom instead of cremini mushroom cause in india didn't have any other variety of mushrooms
Love the simplicity of your soups! So excited to try this one after the lentil one. 🙂
–an artist that keeps it clean and simple.
What can be used in place of cashews?
It's simply beautiful and tempting to watch and imagine how tasty it must be,if I don't want to use cashews what can be the subsitute for that
I love this recipe and am looking forward to making this soup which is one of my favorites. My addition to my creamy mushroom soup is to make it a chunky soup by adding lots of chopped celery and water chestnuts.
Mushroom based puns from my favourite funghi! looks delicious 😋
Magnificent! I remember having my first Campbell’s version (college age – my mom cooked fresh!). But this was an experience. I might possibly run to the market for mushrooms! Thank you
Such a simple meal and so healthy :Many thanks .The cashew cream is the tops …This weeks try and treat :👍
Wow! I WILL be making this. Thanks for another great looking recipe, can't wait to try it.
✨✨✨✨ 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 !,,
It’s always good to soak the cashews over night or boil them for 10-15 minutes. Not just to soften them, but It helps to leach out the lectins (toxins) in raw cashews that are very hard to digest before blending and consuming.
Awesome👍🏽👍🏽. I noticed you have used several different types of mushrooms in your recipes, would you please tell us which mushrooms go with which recipe or the taste and texture of each mushroom you use for the recipes?
YESSSSS! I was literally just looking for a cream of mushroom soup recipe!! Right on time & soooo simple, thank you!🙏🏽🙌🏽🙌🏽🙌🏽 (I love my Vitamix. Vitamix is the bestest!! Nothing like it.)
All your recipes looks so heart warming(? Already tried the lentil rice and it was spectacular!! Also your voice is so relaxing and comforting!
Love from Colombia!! Thanks for the recipes. < 3
I just pulled out some mushrooms and potatoes and was wondering what to cook today. Well…..now I know.
Btw, I have had my vitamix for iver 8 years now and absolutely love it. I bought it agywr I kept burning out my bullet mixer.
Looks delicious 😋 Can't wait to try..
Looks Delish! Have everything but cashews, can I substitute plant base milk instead?
Tried the Tumeric Rice a winner 🥇 this looks good I love mushrooms. Best part of Vegan cooking dishes last they dont go off easily.