Good meals start with simple ingredients and Cashumel Original can be used to bring flavours together with dairy-free creaminess.

Make this recipe, can it and use it later on its own or in a casserole.  This way you will know exactly what you are getting and will also be assured of something good.

This is my recipe

Ingredients

• 3 lbs Brown Mushrooms chopped
• 1 – 14g package of dried mixed mushrooms
• 2 medium potatoes chopped
• 2 medium carrots chopped
• 2 stalks of celery chopped
• 3 cloves of garlic
• 8 cups of vegetable stock
• 2 tbsp of Dry Sherry
• 2 tbsp of Becel vegan
• 2 sprigs of fresh thyme
• 1 jar of Cashumel Black Garlic White Truffle

Directions

• Reconstitute the dried mushrooms in ½ cup of warm water (soak for at least 1 hour). Drain, but retain the water.
• Sauté the mushrooms in half the Becel for about 2 minutes then add the garlic and continue for another minutes. Set about ¼ aside to add in later and deglaze the remainder with the Sherry. Once the sherry is completely evaporated set aside.
• Sauté the carrots, onions and celery in the remaining Becel.
• Add the stock and the potatoes and bring to a boil and continue to cook until the potatoes are tender.
• Add in the deglazed mushrooms and thyme and continue to cook for 2 mins.
• Allow to cool slightly. It will make it safer to handle when you puree.
• Puree together until completely smooth.
• Add in the Cashumel and the remaining mushroom pieces and cook for another 2 mins.
• Garnish with fresh thyme, serve and enjoy.