Vegan Creamy Mushroom Soup
 
 
Makes 4 servings
Ingredients
Garlic and thyme oil:
  • 3 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon freshly ground black pepper
  • kosher salt, to taste
Remaining ingredients:
  • ½ cup raw cashews
  • ½ ounce dried porcini mushrooms
  • 4 tablespoons olive oil
  • 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:
  1. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add wine and simmer until evaporated, about 2 minutes.
  6. Add prepared mushrooms, chopped porcini mushrooms and reserved porcini mushroom soaking liquid, and 3 cups water and bring to a simmer.
  7. Transfer about 2 cups of vegetables and liquid from pot to bowl with cashews, add miso and purée until smooth; return to pot. Stir and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Season with additional salt and pepper to taste. Drizzle with garlic and thyme oil.
Notes
I used a mix of cremini, maitake and shiitake (stems removed) mushrooms.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/vegan-creamy-mushroom-soup/