Mixed mushroom soup

(serves 4 as a main, or 6 as a side)

Adapted from BonAppetit

So this unassuming cream of mushroom soup (with no cream) is actually amazing! It could be one of my favourite vegetarian recipes thus far, or at least in my recent memory. It all started one day when hubby went to the markets and got a ridiculous amount of mushrooms (like maybe 3kg) for $5. When I questioned this, he said, it was only $5! To which of course, I had nothing to say as I would have done the same. 

I feel like I've only ever known Campbell's canned cream of mushroom soup and was quite happy with that, but this is seriously next level and amazingly, no cream, just cashew nut goodness?! Genius! Also, the garlic herb oil is that extra step but worth the whole five minutes extra it takes as it really makes the dish! The original recipe only uses half the ingredients and said it served four but the first couple times we made it, we smashed it and had no leftovers and were very sad. I decided best to make double if you're going to the effort and you can always freeze it!

Prep time: 30 minutes

Cooking time: 30 minutes

Ingredients

1 kg oz. mixed mushrooms (such as oyster, king oyster, brown button)
2 large sweet onions,
4 stems of green shallots
8 garlic cloves
2/3 cup dry white wine
1/2 cup raw cashews
1 1/2 Tbsp red or white miso
Freshly ground black pepper

garlic and herb salt, optional

Garlic herb oil
6 Tbsp. extra-virgin olive oil
6 garlic cloves, thinly sliced
2 Tbsp. thyme leaves
1 tsp freshly cracked black pepper
salt

Method
1. Chop the mushrooms into bite sized pieces and finely dice the onion, shallots and garlic. 

2. Heat olive oil in a large saucepan (or even two different saucepans) on medium-high heat. Arrange mushrooms in a single layer and cook undisturbed until browned underneath, about 3 minutes. Season with salt, stir and continue to cook, tossing occasionally, until golden brown all over, 5 to 7 minutes longer. Remove from the pan and set aside.

NB. You may need to do a few rounds as this is a LOT of mushrooms.

3. Add onion and shallots to the pot and season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8 to 10 minutes. Add garlic and continue to cook, stirring occasionally, until softened, about 3 minutes. Add wine and cook until almost completely evaporated, about 3 minutes. 

4. Add 10 cups water and return about 80% of the mushrooms to the pot, leaving some for garnish. Bring to a simmer.
5. Transfer most of the soup (including mushrooms) to a blender and add the cashews and miso. Purée until VERY smooth, maybe about five minutes (with breaks). Stir back into soup. Simmer, stirring occasionally and season with salt, garlic herb and salt, and pepper.

NB. Do not use a stick mixer as you need it VERY SMOOTH. This was where I went wrong a couple times. If it's not smooth enough, it's all strangely chunky with the cashews.

6. To prepare the garlic oil; bring oil, garlic, thyme, and pepper to a simmer in a small saucepan over medium heat. Simmer gently until garlic is tender and just turning golden around the edges, about 3 minutes. Season with salt.

7. To serve, ladle soup into bowls, top with the garnishing mushrooms and drizzle with garlicky oil. Serve with warm bread and enjoy!