Step 1

Soak the cashews (if using) in boiled water for at least 15 minutes.

Step 2

Preheat the oven to 400ºF.

Step 3

Bake: Transfer the mushrooms, shallots, garlic, rosemary, and sage to a large baking dish or two, as needed. Add a generous drizzle of olive oil, salt, and pepper. Rub the ingredients with the oil to evenly coat. Make sure to add oil to the garlic cloves. (Wrap the garlic in aluminum foil for more even roasting.) Roast for about 30 minutes, or until the mushrooms are golden and the garlic is softened, tossing the ingredients every 10 minutes. Remove the rosemary sprig when golden brown.

Step 4

Remove about one-fourth of the mushrooms and slice them for topping the soup. Or pan fry additional mushrooms for the topping.

Step 5

Blend: Squeeze the garlic cloves from the skin and into the blender. Add the mushrooms, shallots, rosemary leaves (discard of stem), and juices from the baking dish to the canister of a high-speed blender. Add the beans, 3 cups vegetable broth, drained cashews (if using), and dissolved miso. Blend on high until smooth, adding more broth as needed for a smooth consistency. Add fresh lemon juice to taste.

Step 6

For serving: Heat in a large saucepan over medium heat until warmed through. Season with additional lemon juice, sherry or white vinegar, balsamic vinegar, or tamari. Add salt and pepper to taste.