For fresh mushrooms like cremini and shiitake, slice them (remove shiitake stems). For oyster or

maitake mushrooms, tear them into strips with your hands, discarding any tough ends.

Heat a Dutch oven or soup pout with the olive oil over medium-high heat. Add the onions with a pinch of salt, and saute for 4 to 5 minutes, or until starting to soften.

Add the garlic and cook for another 1 to 2 minutes.

Add the butter to the pan, and once melted, add the fresh mushroom stems and half the tops and rehydrated dried mushrooms, if using. Cook for about 5 minutes, until softened.

Season with salt and pepper at the end.

brown other half of mushroom tops in a pan with butter, add garlic and other spices if you’d like.

Pour in the white wine and use it to scrape up any browned bits on the bottom of the pot. Simmer for 3 to 4 minutes, or until the smell of alcohol has dissipated and some of the liquid has bubbled off.

If using, pour in the mushroom stock but reserve the last tablespoon or so, as it's usually sediment-heavy. Add the vegetable broth too (use 4 cups if not using

mushroom stock). add cashews, miso, and soy sauce as well as the the bouquet garnish and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes.

Scoop out the bouquet garni. Transfer the soup to a blender or use an immersion blender. Start slowly then move to high speed and blend until smooth.

Return the blended soup back into the remaining soup in the pot. add browned mushroom tops. Bring to a simmer and simmer for 5 to 10

minutes, until the flavors have developed and the soup has thickened slightly. Season with salt and pepper. If you want a slight pop of acidity, add the Dijon mustard.

Ladle soup into serving bowls. Top each with a tiny drizzle of good-quality olive oil, if a little extra richness is desired, and garnish with a small handful of chopped parsley/chives