Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 lb (450g) mixed mushrooms (cremini + shiitake), sliced
• 4 cups low-sodium vegetable broth
• ¼ cup raw cashews, soaked 15 min (for creaminess, no dairy)
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tbsp nutritional yeast (optional, for umami & protein boost)
• Salt & black pepper to taste
• Optional: squeeze of lemon juice to brighten

Instructions

Heat olive oil in a pot over medium heat. Sauté onion 4–5 min until translucent. Add garlic; cook 1 min.
Add mushrooms and thyme. Cook 10–12 min, stirring, until golden and deeply caramelized.
Pour in broth, bring to a simmer, and cook 10 min. Remove from heat.
Drain cashews; add to blender with 1 cup of the soup (cooled slightly) and nutritional yeast. Blend until ultra-smooth.
Stir cashew cream back into the pot. Warm gently (do not boil). Season with salt, pepper, and a splash of lemon if desired.
Serve with a sprinkle of fresh parsley or roasted mushroom slices. Keeps 4 days refrigerated or freezes well.