Ingredients

The following ingredients have 5 Servings
  • 2 cups raw cashews
  • 1 teaspoon olive oil
  • 20 ounces mushrooms (chopped)
  • ½ onion (minced)
  • 2 cloves garlic (minced)
  • 2 teaspoons sea salt (or more, to taste)
  • 1 teaspoon thyme leaves
  • ½ teaspoon black pepper
  • 4 cups water (divided)

Instruction

  • Place the cashews in a jar and fill the jar with water. Seal the jar and place it in your fridge for 2-24 hours. (If you have a high-powered blender, you can soak the cashews for the time the mushrooms and onions are cooking)
  • Heat the olive oil in a large non-stick frying pan over high heat. Cook the mushrooms until they have released their liquid and are just starting to brown, about 10 minutes. Reduce the heat to medium-high, add the onion and cook until it is soft and light brown, about 5 minutes. Add the garlic, sea salt, thyme, and black pepper and cook for 1 minute more.
  • Transfer the mushrooms to your blender. Drain and rinse the cashews and put them in your blender. Add 3 cups of water and blend on high until very smooth.
  • Pour your soup back into the pot, add one more cup of water and reheat it gently. Season to taste with extra sea salt and black pepper.