Ingredients
1/2 pounds brown mushrooms (any type or combo)
1/4 cup avocado oil
1 yellow onion, chopped
2 teaspoons fine grain sea salt
3 cloves garlic, peeled and chopped
6 cups hot vegetable broth (if purchasing, I prefer Bonafide Organic)
1 cup cashews
1 1/2 teaspoons dried thyme or herbes de Provence
1 lemon
lots of black pepper, to taste
toppings of choice (photo has fresh dill, homemade croutons, and olive oil drizzle)
Preparation
Equipment Needed:
Large wide-bottomed soup pot, high-speed blender
Step 1
Use a damp cloth or paper towel to wipe any dirt or debris from the mushrooms. Trim the stem ends, and loosely chop the mushrooms. Set aside.
Step 2
In a large, wide-bottomed soup pot over medium-high, heat the avocado oil. When hot, stir in the onions and salt. Cook, stirring regularly, until the onions start to get a bit sticky and concentrated and start to brown - 10 minutes or so.
Step 3
Stir in the mushrooms. Continue cooking, stirring regularly, until the mushrooms release their liquid and take on a bit of color, about 10 minutes. Stir in the garlic and cook another 2 minutes.
Step 4
Stir in the broth, cashews, and thyme. Bring to a simmer. Reduce heat and allow to simmer for another 10 minutes. Remove from heat.
Step 5
Carefully use a high-speed blender to blend the mushroom mixture in batches until smooth and creamy. Season with freshly squeezed lemon juice, a couple tablespoons or so, and black pepper. Add toppings of choice, or not!