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Playing Robin Quivers’ Cream of Mushroom Soup


  • 3 cloves garlic, sliced
  • 2 tablespoons olive oil
  • 1 pound mushrooms cleaned and sliced (a mix of maitake, trumpet, enoki, shiitake and oyster)
  • 1 cup chopped, well-washed leeks
  • 2 teaspoons fennel seeds
  • 1 teaspoon coriander seeds
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2/3 cup raw cashews
  • 2 1/2 cups water or low-sodium vegetable stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Serves: 2


In a large pot, heat the oil over medium-high heat. Add the mushrooms, leeks, garlic, fennel seeds, coriander seeds, thyme and bay leaf, and sauté until the mushrooms become soft, about 5 minutes. Add the cashews, water or stock, salt and black pepper. Bring to a boil, reduce to a simmer, and cook for 15 minutes.

Discard the thyme stems and bay leaf. Purée the soup in a blender, in batches if necessary, adjusting the consistency with more water or stock if desired. Prep time: 15 min. Cook Time: 25 Min