1 pound mushrooms, cut into large pieces (see notes)
1 large sweet onion, finely diced
2 shallots, finely diced
kosher salt, to taste
4 garlic cloves, thinly sliced
⅓ cup dry white wine
2 tablespoons red or white miso
freshly ground black pepper, to taste
Instructions
Prepare the garlic and thyme oil:
In a small sauce pan, combine the olive oil, garlic, thyme and pepper. Cook over medium-low heat, stirring often, until garlic is fragrant and lightly browned, about 5 minutes. Transfer to a small bowl and season with salt to taste.
Make the soup:
In a small sauce pan, bring 1 cup water to a boil. Remove from heat, add cashews, cover and let stand for at least 30 minutes. Drain well and transfer to a large bowl.
Heat 2 cups water until hot - about 2 minutes in the microwave should do. Add dried porcini mushrooms to water and set a small bowl on top of the mushrooms to keep them submerged; let stand until they are soft, about 30 minutes. Remove mushrooms from liquid and chop; reserve soaking liquid.
Heat olive oil in a large pot over medium-high heat. Add mushrooms and toss to coat. Cook, without stirring, until the mushrooms start to brown on the bottom, about 3 minutes. Stir mushrooms. Cook, stirring occasionally, for another 5 minutes. Transfer to a large bowl and set aside.
In the same pot, add onion and shallots, season with salt and cook over medium heat, stirring occasionally, until very tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
Add wine and simmer until evaporated, about 2 minutes.
Add prepared mushrooms, chopped porcini mushrooms and reserved porcini mushroom soaking liquid, and 3 cups water and bring to a simmer.