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Export 10 ingredients for grocery delivery
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.
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