• prep: 0 hr
• cook: 0 hr
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servings:

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

• 1/4 cup extra-virgin olive oil
• 12 oz. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut or torn into bite-size pieces
• 1 large sweet onion, finely chopped
• 2 shallots, finely chopped
• Kosher salt
• 4 garlic cloves, thinly sliced
• 1/3 cup dry white wine
• 1/4 cup raw cashews
• 1 Tbsp. red or white miso
• Freshly ground black pepper
• 3 Tbsp. extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 Tbsp. thyme leaves
• 1/2 tsp. freshly cracked black pepper

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