+GF +SF
I used to vehemently despise mushrooms. The real problem was just that I had never had them prepared in a way I liked. This soup was a revelation! The earthy, umami mushroom flavor works so well when tempered with the mild cashew cream and fresh thyme. It’s so rich and creamy, no one will miss the dairy. You might even convince a few fungi-haters to change their minds! —AS
SERVES 6 TO 8
CASHEW CREAM
¾ cup (130 g) raw cashews
¾ cup (180 ml) warm water
⅛ tsp salt
SOUP
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 large yellow onion, chopped
½ lb (235 g) assorted roughly chopped mushrooms (see Note)
¼ cup (60 ml) good-quality cooking sherry
3 cups (720 ml) vegetable broth
1½ tsp (2 g) fresh chopped thyme, plus more for garnish
1 tbsp (14 g) salt
1 tsp ground pepper
FOR THE CASHEW CREAM
In a medium bowl, soak your cashews in the warm water. Set them aside to soften.
FOR THE SOUP
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Sauté the garlic, onions and mushrooms until softened and fragrant, about 5 minutes. Pour in the sherry and continue cooking for about 5 more minutes, stirring occasionally, until the sherry liquid reduces by about half. Add the vegetable broth, fresh thyme, salt and pepper, and simmer for 20 to 30 minutes.
While the soup simmers, finish the cashew cream by blending the soaked cashews and the water they’re soaking in, plus a pinch of salt, to create a thick cream. Pour into the simmering soup, and remove the soup from the heat. Using an immersion or high-speed blender, carefully blend the soup in batches. Garnish with fresh thyme. Serve immediately or reheat for up to a week.
Note: You can use whatever type of mushrooms you prefer. We’ve used wild foraged mushrooms, cremini, button or a mix! It’s all delicious.