Name: Creamy Mushroom Soup
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 oz dried porcini mushrooms (optional); 16 oz mushrooms (ideally a variety like cremini, shiitake, oyster, or maitake); 1 tbsp extra virgin olive oil; 1 null sweet onion (finely chopped); 8 clove garlic cloves (finely chopped); 2 tbsp plant based butter (or more olive oil); 1 pinch salt pepper (kosher salt and black pepper); 0.5 cup white wine (dry variety like Pinot Gris or Sauvignon Blanc); 1 sprig rosemary (large sprig); 2 sprig thyme; 2 null bay leaves; 3 cup vegetable broth (use 4 cups if skipping mushroom stock); 0.5 cup cashews (raw); 1 tbsp white miso paste; 1 tbsp soy sauce (use tamari for GF); 0.25 tsp dijon mustard (optional); 1 handful fresh chives (and/or parsley)

Instructions

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1

If making mushroom stock, cover dried porcini mushrooms (1 oz) with 1.5 cups room temperature water and weight them to submerge. Soak for 30 minutes until softened.
2

Strain the soaking liquid through a fine mesh sieve to reserve the stock. Rinse rehydrated mushrooms thoroughly to remove grit, then slice them. Slice or tear mushrooms (16 oz) into strips.
3

Heat extra virgin olive oil (1 tbsp) in a Dutch oven over medium-high heat. Sauté onion (1 sweet) with a pinch of salt for 4 minutes, then add garlic cloves (8 clove) and cook for 2 minutes more.
4

Melt plant based butter (2 tbsp) in the pot, then add all fresh and rehydrated mushrooms. Cook for 5 minutes until softened, seasoning with salt pepper (1 pinch).
5

Deglaze the pot with white wine (0.5 cup), scraping up browned bits. Simmer for 4 minutes until the alcohol smell dissipates.
6

Add vegetable broth (3 cup), reserved mushroom stock (discarding the last sediment-heavy tablespoon), rosemary (1 sprig), thyme (2 sprig), and bay leaves (2). Simmer covered for 15 minutes.
7

Transfer approximately 2.5 cups of the soup (including some mushrooms but excluding the herb sprigs) to a blender. Add cashews (0.5 cup), white miso paste (1 tbsp), and soy sauce (1 tbsp), blending until completely smooth.
8

Stir the blended mixture back into the Dutch oven. Simmer for 5 to 10 minutes to thicken. Stir in dijon mustard (0.25 tsp) and adjust salt pepper (1 pinch) to taste. Remove the bouquet garni.
9

Ladle into bowls and garnish with fresh chives (1 handful).