Creamy Mushroom Soup

Serves: 4 - 6

Ingredients	Qty	Prep
Mushrooms	1 lb	variety
Olive oil	1/4 cup
Onion	1 large	chopped
Garlic	4 cloves	sliced
Vinegar	1/4 cup
Cashews	1/4 cup
White miso	1 tbsp
Salt	to taste
Pepper	to taste
Water	5 cups
Garlic oil
Garlic	3 cloves	sliced
Thyme	1 tbsp
Salt	to taste
Pepper	to taste
Olive oil	3 tbsp	for frying

Method:

• Fry mushrooms until browned, about 10 minutes. Remove from pan and leave oil behind.
• Fry the onion in the same pan until very soft, starting to brown. Add garlic and cook for about 3 - 4 minutes.
• Add vinegar and continue to cook until it evaporates. Now add the water and mushrooms and bring to boil
• Blend cashews, miso, and 2 cups of soup (with mushrooms) to smooth paste and add back to the pot
• Simmer for 10 - 15 minutes, adjust salt and pepper to taste
• Mix garlic, oil, thyme, and pepper in a small pan, and bring to a simmer until garlic is golden. Season with salt and drizzle onto the soup