Categories: Soup
Ingredients
- 1 cup raw unsalted cashews
- 3 tbsp. unsalted butter
- 1 large yellow onion, chopped
- 1/2 tsp salt
- 1 lb. chopped mixed mushrooms, such as shiitake, crimini and oyster
- 4 garlic cloves, minced
- 1 tbsp. fresh thyme leaves
- 4 cups chicken broth
- 1 to 2 tsp sherry vinegar, black pepper, to taste
Directions
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Place cashews in a medium bowl. Cover with cool water by 1 inch. Cover and refrigerate for at least 4 hours. Drain and rinse with cool water.
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In a large pot on medium, melt butter. Add onion, season with 1/4 tsp salt and cook, stirring occasionally, until just turning tender, about 3 minutes. Add mushrooms, season with 1/4 tsp salt and cook, stirring occasionally, until tender and golden, about 10 minutes. Add garlic and thyme; saute until fragrant, about 1 minute.
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Transfer mushroom mixture to a bowl. Pour broth into pot and bring to a boil, stirring up any browned bits on bottom. Stir in cashews, reduce heat and simmer until nuts are very soft, about 15 minutes. Working in batches if needed, puree in a blender until very smooth.
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Pour pureed mixture back into pot. Return mushrooms and any accumulated liquid to pot. Cook over medium-low heat until warmed through. Stir in vinegar. Season with additional salt and pepper.