Dec 30, 2012

Creamy Mushroom Soup & Fruity Stuffed Celery

Words that come to mind for this dish are “easy elegance.” The mushroom soup is a breeze to make. Its silky texture and earthy flavor are perfect lunch for a chilly afternoon. And the stuffed celery sticks are a wholesome, crunchy, sweet & salty compliment (celery is very high in natural sodium)…
  • 1 pound chopped mushrooms (any kind) 
  • 1 medium red onion, chopped 
  • 1 celery rib, chopped
  • 4 cups water 
  • 1 cup raw cashews 
  • 1 TBS Bragg’s Organic Sprinkle (or substitute 1.5 tsp dried rosemary + 1.5 tsp dried thyme) 
  • 1 TBS tamari or other low sodium soy sauce


  • Add all veggies and spices to soup pot.
  • Cover and simmer until veggies are tender. 
  • Place cashews in a high powdered blender. 
  • Ladle some of the cooking liquid onto the cashews until they are just covered. 
  • Blend until smooth. 
  • Add the rest of the soup mixture, except for about one cup of the mushrooms. 
  • Blend until smooth. 
  • Return to pot and stir until well mixed. 
  • Top with a few sliced mushrooms for garnish if you prefer.
  • 4 stalks celery
  • 1 cup vegan creamed cheese (see homemade cashew cream cheese recipe here!)
  • 1 clementine orange (fresh if possible, or 1 small can Mandarin Oranges, well drained)
  • 1/2 cup raw pecans
  • 1 tsp coconut sugar
Clementines, also known as Mandarin Oranges
are in season in the winter and wonderfully sweet!
  1. Chop the orange and the pecans.
  2. Mix into the creamed cheese with the sugar.
  3. Scrape the celery stalks to remove the course strings and cut in half.
  4. Stuff with the creamed cheese mixture.
Serves 4. Enjoy!
Healthy Trails,

2 responses to “Creamy Mushroom Soup & Fruity Stuffed Celery”

  1. Amy Collins says:

    I have made this soup maybe four times now. I LOVE IT. I don't know how there can be so much flavor from six ingredients?! I use low sodium vegetable broth instead of water, but otherwise follow the recipe exactly & it turns out perfect, every time. Also – only takes like twenty minutes…and usually I have to triple the "time estimate" because apparently I'm slow, lol. Oh and I know you mention in another recipe how important it is to have the Bragg's Organic Sprinkle, because the flavor profile is so distinct – and I have a feeling that is true for this recipe, too…I think it's a big part of why I love it so much. Thanks for another amazing recipe, Helyn!!! : )

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