“Cashew Mushroom Soup”
Baby it’s cold outside and we want to warm ourselves from the inside out. Let’s remove all that chilliness we’re feeling right now by grabbing a spoon and enjoying a hearty bowl of deliciousness!
Ingredients: (serves:2-4)
1 cup raw unsalted cashews
3 Tbsp. organic butter
1 large, organic yellow onion, chopped
10 cups organic, mixed mushrooms, thick-sliced (shitake, crimini and oyster)
4 cloves organic garlic, minced
1 Tbsp. fresh, organic thyme leaves
4 cups organic, low-sodium chicken stock
1/2 cup dry sherry wine
Organic, ground black pepper to taste
In advance, place cashews in a medium bowl and cover with cool water, cover container and refrigerate overnight…when ready to use drain & rinse with cool water.
In large pot on medium heat, melt butter, add onions and stir until tender, about 3 minutes. Add mushrooms, stir until tender and golden in color, about 5-8 minutes. Add garlic and thyme & sauté about 1 additional minute. Transfer mushroom mixture to a bowl.
Add broth to the pot and bring to a low boil while loosening any browned bits on bottom of pot. Stir in cashews, reduce heat and simmer until cashews are very soft which should take about 15 minutes. Remove from heat and let completely cool to room temperature.
Once mixture is cooled, puree in a blender until very smooth and then pour mixture back into cooking pot. Add mushrooms and any accumulated liquid to the pot. Cook over medium-low heat until thoroughly warmed. Stir in wine, season with pepper and ladle into bowls for a hearty, satisfying, thorough warming. Use additional thyme leaves for garnish!
