2lbs.mixed mushrooms(I use 8 oz. white button, 8 oz. shiitake, and 16 oz. baby bella or cremini)
2mediumshallots, finely chopped(about 3/4 cup)
2garlic cloves, minced
2tsp.fresh thyme leaves
1tsp.white miso paste
1/2tsp.freshly cracked black pepper
4cupslower-sodium vegetable broth
Roughly chop mushrooms. Add oil to a large soup pot or Dutch oven over medium-high. Add mushrooms; cook, stirring only occassionally, until mushrooms are golden and most of the moisture has evaporated, 8 to 10 minutes.Add shallots and garlic; cook 2 to 3 minutes, until shallots are softened. Add vinegar; cook 1 to 2 minutes, until harsh vinegar smell dissipates. Stir in thyme, miso paste, salt, and pepper.
Add broth, stir to scrape up any browned bits from bottom of pot. Let mixture come to a low boil, and cook 5 minutes. Turn off heat.
Transfer half of mixture to a blender, and add cashews; blend until smooth. Return mixture to pot, and stir to combine. Adjust seasonings as needed, and divide between each of four bowls.
To Store: Wait for soup to cool until it's close to room temperature. Transfer to an airtight storage container and refrigerate for up to 5 days.
To Freeze: This soup freezes quite well since there is no dairy in it. Just be sure to let the soup cool completely before freezing it.
If you want to speed up the process, you can place the soup pot in an ice bath, and stir it every few minutes to cool faster.
Also, leave about an inch of space between the soup and lid of the Tupperware container. This will ensure the liquid has enough space to expand, yet will limit the amount of oxygen that can get in (which can cause freezer burn).
To Reheat: Refrigerate overnight to thaw, and reheat in a small soup pot over medium heat.