Vegan Cream of Mushroom Soup

1: In a small bowl, soak the cashews in boiling water. Set aside.

2: In a large pot, add olive oil, onion, and garlic; bring to medium-high heat and cook until onions soften (about 7 minutes).

3: Add the mushrooms and cook for 5-7 minutes, then sprinkle in the flour and mix together. Cook for 2 minutes.

4: Pour in 1/2 cup of vegetable broth and bring to a low simmer. Toss in thyme, bay leaves, salt, and pepper, and simmer for 5 minutes. Then pour in the remaining broth and cover. Let it simmer for 10-15 minutes.

5: Meanwhile, make the cashew cream by straining the cashews and blending them with miso and 3/4 cup fresh water until smooth and creamy.

6: Turn the heat to low and stir the cashew cream into the soup. Remove thyme and bay leaves and serve.