Categories: Soup

Ingredients

• 1 cup raw unsalted cashews
• 3 tbsp. unsalted butter
• 1 large yellow onion, chopped
• 1/2 tsp salt
• 1 lb. chopped mixed mushrooms, such as shiitake, crimini and oyster
• 4 garlic cloves, minced
• 1 tbsp. fresh thyme leaves
• 4 cups chicken broth
• 1 to 2 tsp sherry vinegar, black pepper, to taste

Directions

1. Place cashews in a medium bowl. Cover with cool water by 1 inch. Cover and refrigerate for at least 4 hours. Drain and rinse with cool water.

2. In a large pot on medium, melt butter. Add onion, season with 1/4 tsp salt and cook, stirring occasionally, until just turning tender, about 3 minutes. Add mushrooms, season with 1/4 tsp salt and cook, stirring occasionally, until tender and golden, about 10 minutes. Add garlic and thyme; saute until fragrant, about 1 minute.

3. Transfer mushroom mixture to a bowl. Pour broth into pot and bring to a boil, stirring up any browned bits on bottom. Stir in cashews, reduce heat and simmer until nuts are very soft, about 15 minutes. Working in batches if needed, puree in a blender until very smooth.

4. Pour pureed mixture back into pot. Return mushrooms and any accumulated liquid to pot. Cook over medium-low heat until warmed through. Stir in vinegar. Season with additional salt and pepper.

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