Creamy Mushroom Soup

Serves: 4 - 6

Mushrooms1 lbvariety
Olive oil1/4 cup
Onion1 largechopped
Garlic4 clovessliced
Vinegar1/4 cup
Cashews1/4 cup
White miso1 tbsp
Saltto taste
Pepperto taste
Water5 cups
Garlic oil
Garlic3 clovessliced
Thyme1 tbsp
Saltto taste
Pepperto taste
Olive oil3 tbspfor frying

  • 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