Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Soak 1 cup of raw cashews in very hot water while you prep everything else.
Heat 2 Tbsp olive oil in a large pot over medium heat. Add 16 oz of sliced mushrooms and cook for about 10 minutes until golden and crispy. Deglaze the pan with ¼ cup white wine, scraping up the tasty bits. Once the wine evaporates, remove mushrooms from the pan.
In the same pot, add 2 more Tbsp of olive oil, 1 finely chopped onion, 6 minced garlic cloves, and 1 Tbsp thyme. Cook until the onion is soft and translucent.
Add 4 cups of vegetable broth to the pot, then ladle about half of the mixture into a blender. Drain the soaked cashews and add them to the blender. Blitz until smooth and creamy (leave the blender lid ajar if hot).
Pour the cashew blend back into the pot with the mushrooms, add ½ tsp salt and ¼ tsp black pepper, and let it simmer for 15 minutes. Taste and adjust seasoning as needed.