Cream of Mushroom Soup
1/2 Cup Raw Cashews (soaked from an hour to overnight)
2 Cups Vegetable Broth
2 TBSP Olive Oil
1 Small Onion, diced
Half Head of Cauliflower, chopped
1 Clove of Garlic, chopped
1 generous handful of Oster Mushrooms, chopped
1 generous handful of other Mushrooms of choice, chopped
2 Cups Water
2 Bay leaves
1 TSP Thyme
1/4 TSP White Pepper (optional)
1/2 TSP Salt (leave out if broth is salted)
Add broth and Cashews to blender and blend until smooth. (2 - 3 mins) Set aside.
Saute mushrooms over med heat in their own pan for 5 mins. Set Aside.
Add olive oil to a large pot over med heat. Once oil is warm, add onion and cauliflower. Saute for 5 mins. Add garlic and saute for another minute. Add in about 3/4 of mushrooms, the cashew mixture, water bay leaves, thyme, pepper and salt. Stir everything and cover. Bring to a boil, then reduce and simmer for 15 minutes.
Remove bay leaves. If you have an immersion blender, blend everything in the pot. If not, transfer to blender and blend until smooth and then add back to pot, then add the remaining mushrooms.