Vegan Cream of Mushroom Soup

This is the most satisfying mushroom soup I've ever had. Don't be scared off by the cashews, they only add creaminess. I made the cream in my NutriBullet (if you don't have one, you should get one!!), and it took only seconds!

For the Soup:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1/2 tsp dried thyme
• 1 pound cremini mushrooms, cleaned and sliced
• 1 tablespoons soy sauce (I used Bragg’s Amino Acids)
• 1 tablespoon Worcestershire sauce (vegan please)
• about 1 teaspoon coarse ground black pepper
• 3 cups vegetable broth
• salt to taste

For the Cashew Cream:

• 1/2 cup raw cashews
• 1/2 cup water

Over medium heat, sauté the onion in the olive oil until translucent (5 min). Add the garlic, thyme and mushrooms, stir for one minute, then add soy sauce, worcestershire, salt, pepper, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes or so, until mushrooms are cooked through. 

In the meantime, make the cashew cream by blending cashews and water in a blender until completely smooth. Set aside cream. Don't bother cleaning the blender just yet! Once the mushrooms are cooked, blend 1/3 of it in blender (be careful, hot soup expands in the blender!) and then return it to the pot. Add cashew cream and stir! A fancy tasting soup made in about 20 minutes!