If you don’t like mushrooms, 1) I feel sad for you, and 2) don’t bother with this soup. It’s all about the mushrooms. Lots and lots of mushroom chunks with every bite, mixed with a rich and creamy soup base. Very comforting and so delicious, without being a bajillion calories….and it’s easy to make!
Put cashews in a small bowl and cover with about an inch of water. Set aside while prepping other ingredients.
In a skillet saute onion and celery until it starts to stick, then add about 1 TBS water to loosen. Repeat this process several times until onion is soft and caramelized. Add garlic and cook another minute. Transfer onion mixture to soup pot.
Add mushrooms to skillet with a few pinches of salt (this helps bring the moisture out of the mushrooms). Cook about 10 minutes. Transfer to soup pot.
In a blender combine drained cashews, non-dairy milk and cornstarch or other thickener and blend until smooth.
To soup pot add blended mixture, vegetable broth, wine, thyme, sage and salt. Bring to a boil, return heat to medium and simmer about 15 minutes.
Ladle into soup bowls and top with fresh ground pepper and optional listed garnishes.