Deeply savory cremini and shiitake mushrooms get cooked down until browned and jammy, then simmered in a rich vegetable broth with garlic, onion, and a splash of white wine for depth. A quick blend of soaked cashews stirs in at the end, turning the whole pot velvety and thick without a drop of dairy in sight. Fresh and dried thyme keep things earthy and aromatic, while a partial blend leaves plenty of hearty mushroom pieces for texture in every spoonful. Finished with a scatter of fresh chives or parsley, it's the kind of cozy, restaurant-style bowl that feels indulgent but comes together in one pot. This one's a great pick for a gluten free menu, and it reheats beautifully for lunches all week long.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain and transfer to a blender with 3/4 cup fresh water. Blend on high until completely smooth and no graininess remains, about 2 minutes. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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