Ingredients
1/2 cup raw cashews
1/4 cup olive oil
1 sweet onion finely chopped
3 cloves of finely chopped garlic
1 1/2 lb cremini mushrooms sliced
1/4 cup all-purpose flour
2 glasses of vegetable juice
6 sprigs of thyme tied with twine
2 bay leaves
1 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoon miso white or red
Instructions
1. In a small bowl, pour the cashews and boiling water to soak. Set it aside.
2. Add olive oil, onion and garlic to a large saucepan and bring to medium-high heat. Cook for about 7 minutes, stirring frequently, until onions are soft).
3. Add the mushrooms and cook for 5 to 7 minutes, then sprinkle with flour and mix together. Cook for 2 minutes, then pour 1/2 cup of vegetable broth and cook over low heat. Discard the thyme, bay leaf, salt and pepper. Cook the soup for 5 minutes, then pour the remaining water. Cover and let the soup simmer for 10 to 15 minutes.
4. Meanwhile, make the cashew cream: drain the cashews and add them to a high speed blender with the miso and 3/4 cup fresh water. Blend until smooth and creamy.
5. Turn down the heat and pour the cashew cream into the soup. Mix everything to combine. Remove the thyme and bay leaf and serve