No-Cream, Creamy Wild Mushroom Soup
- 1 cup dried porcini mushrooms
- 8 cups low-sodium beef or vegetable stock, divided
- 3 tablespoons olive oil or coconut oil
- 2 pounds cremini mushrooms, sliced
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 4 cups cauliflower florets
- 1 cup raw cashews
- 3 tablespoons fresh thyme, picked and chopped, divided
- Salt and pepper
- 1/2 cup dry sherry
- 1/4 cup fresh chives, finely chopped
In a small saucepan, combine porcini mushrooms and 2 cups beef stock. Bring to a bubble then remove from heat and reserve.
Heat oil in a large pot over medium-high heat. Once the oil is very hot, add mushrooms and cook until very brown on all sides, about 8-10 minutes. Remove about 1/2 cup mushrooms and reserve. To the mushrooms in the pan, add shallots, garlic, cauliflower, cashews, 2 tablespoons thyme, some salt and pepper. Cook until cashews begin to soften and veggies begin to brown, about 5-6 minutes. Deglaze the pan with sherry.
Transfer mixture into a high powered blender and blend until completely puréed and creamy. Return to pot, simmer to keep warm until ready to serve.
Garnish with reserved mushrooms, remaining thyme and chives