Step 1

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.

Step 2

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.

Step 3

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.