VEGAN CREAM OF MUSHROOM SOUP
INGREDIENTS1/2 cup raw cashews1/4 cup olive oil1 sweet onion finely chopped3 cloves garlic finely chopped1 1/2 lb cremini mushrooms sliced1/4 cup all-purpose flour2 cups vegetable broth6 sprigs thyme tied with twine2 bay leaves1 tsp sea salt1/4 tsp pepper1 tbsp miso white or redSTEPSIn a small bowl and the cashews and pour in boiling water to soak. Set aside.In a large pot, add the olive oil, onion and garlic and bring to medium-high heat. Cook, stirring often until the onions have softened, about 7 minutes).
Add the mushrooms and cook for 5 to 7 minutes, then sprinkle in the flour and mix together. Cook for 2 minutes, then pour in 1/2 cup of the vegetable broth and bring to a low simmer. Toss in the thyme, bay leaves, salt and pepper. Simmer the soup for 5 minutes, then pour in the remaining broth. Cover and let the soup simmer for 10 to 15 minutes.Meanwhile, make the cashew cream: strain the cashews and add to a high-speed blender with the miso and 3/4 cup of fresh water. Blend until smooth and creamy.