Creamiest Mushroom Soup
We prefer using a mix of mushrooms, usually cremini, oyster, and button mushrooms- but feel free to use whatever you have on hand. If using dried mushrooms, soak them well before cooking. Soup lasts a solid week in the fridge and indefinitely in the freezer!
Oh and P.S., sorry for being a little late on today's recipe- this week has been a little slice of hell. Rear-ended, wallet stolen, credit cards hacked, and a foot injury. It's been rough. This soup though? Makin' it all a little bit better.
2 tablespoons oil or butter
2 cloves garlic, minced
1 medium yellow onion, diced
1/2 lb. assorted mushrooms, roughly chopped
1/4 cup (good quality) sherry
3 cups vegetable broth
2-3 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
3/4 cup soaked cashews
3/4 cup water
In a medium-sized bowl, soak your raw cashews in warm water while you prepare the soup.
In a large cast-iron pan, sauté the garlic, onions, and mushrooms until the butter oil has mostly evaporated and the onions and mushrooms have softened. Add your sherry and let the mixture cook on medium heart, stirring occasionally, until the liquid reduces to about half (about 5 minutes). **Pour in the vegetable broth, salt, pepper, and thyme, and simmer for 15-20 minutes. While soup simmers, blend soaked cashews with water to create a thick cream. Pour into the simmering soup, and remove the soup from heat. Using an immersion or high-speed blender, carefully blend soup to desired consistency. Garnish, serve, and enjoy!
**If you would like to garnish with whole mushrooms, remove about a 1/2 cups worth before adding the vegetable broth and set aside. Garnish, and serve!**