Cream of Mushroom Soup

1: In a large pot, heat over medium heat. Once hot, add the olive oil and onions, and cook for 2 minutes, season with a pinch of salt.

2: Add the garlic and cook for 1 minute.

3: Add the mushrooms and thyme and cook for 3-5 minutes, or until the mushrooms have some nice color and all the moisture is cooked out.

4: Add the white wine and cook until most of the liquid is cooked down. Scrape along the bottom of the pot to pick up all the brown bits. Add another pinch of salt and pepper.

5: Add a few ladles of the soup into a blender and blend until smooth and add back to the rest of the soup.

6: In a blender, combine the cashews and 1 1/2 cup of water. Blend until very smooth.

7: Add the vegetable stock and your cashew cream, stir to combine. Bring to a boil and allow to simmer until heated through. Taste and adjust the seasoning.