Step 1

Soak cashews: Place cashews in a heat-safe bowl. Top with hot/boiling water until cashews are submerged. Set aside to soak.

Step 2

Dice onion. Clean mushrooms then slice. Set aside.

Step 3

In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil method, adding more as needed.)

Step 4

Meanwhile, mince garlic.

Step 5

When onions are softened, add garlic and Italian seasoning. Stir and sauté 1 minute. Add mushrooms. Stir and sauté 3-4 minutes.

Step 6

Add broth and bring to a light boil. Then reduce heat, cover, and simmer for 15 minutes.

Step 7

Meanwhile, make cashew cream: Drain and rinse soaked cashews. Add all cashew cream ingredients to a small blender. Blend for 20-30 seconds until smooth. Add to soup during the last few minutes of cook time.

Step 8

Turn off heat and stir in fresh parsley. Salt and pepper to taste.