Step 1

In a small bowl and the cashews and pour in boiling water to soak. Set aside.

Step 2

In a large pot, add the olive oil, onion and garlic and bring to medium-high heat. Cook, stirring often until the onions have softened, about 7 minutes).

Step 3

Add the mushrooms and cook for 5 to 7 minutes, then sprinkle in the flour and mix together. Cook for 2 minutes, then pour in 1/2 cup of the vegetable broth and bring to a low simmer. Toss in the thyme, bay leaves, salt and pepper. Simmer the soup for 5 minutes, then pour in the remaining broth. Cover and let the soup simmer for 10 to 15 minutes.

Step 4

Meanwhile, make the cashew cream: strain the cashews and add to a high speed blender with the miso and 3/4 cup of fresh water. Blend until smooth and creamy.

Step 5

Turn the heat to low and pour the cashew cream into the soup. Stir everything to combine. Scoop out the thyme and bay leaf and serve.