Vegan Mushroom Soup

Ingredients:

¼ cup extra-virgin olive oil

1 pound mixed mushrooms (such as crimini, shiitake, oyster), cut into bite-size pieces

1 large sweet onion, finely chopped

2 shallots, finely chopped

2 garlic cloves, minced

⅓ cup dry white wine

5 cups of water or vegetable stock

1/3 cup raw cashews

1 Tbsp. white miso

Instructions:

Heat the oil in a large Dutch oven or other heavy pot over medium-high. Add all the mushrooms and a pinch or two of salt and pepper. Cook the mushrooms at high heat, stirring occasionally, until they give up their moisture and are browned, about 10 minutes. Transfer the mushrooms to a bowl. Add two tablespoons of oil to the pot and add the onion and shallots to pot; season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8–10 minutes. Add minced garlic and continue to cook, stirring occasionally, for another 2 minutes. Add the wine and cook until almost completely evaporated, about 2 minutes. Add 5 cups water or vegetable stock. Add the cooked mushrooms to the pot and bring to a simmer.

Transfer 2 cups soup (including some mushrooms) to a blender and add cashews and miso. Purée until very smooth and then add the pureed mixture back to the pot. Simmer, stirring occasionally, for about 10 minutes. Adjust seasonings, adding salt and pepper as needed. 1/2 teaspoon of balsamic vinegar will brighten up the taste a bit if you like.