This soup is already built on a naturally dairy-free foundation, which makes it a smart pick if you're steering clear of lactose. The base comes together from deeply caramelized cremini and shiitake mushrooms, sautéed until browned and jammy, then deglazed with white wine and simmered in a savory vegetable broth. Blended raw cashews create that classic velvety, spoon-coating texture you want from a cream of mushroom soup, without needing a drop of milk or cream to get there. A partial blend keeps some mushroom pieces intact for bite, while fresh and dried thyme add an earthy, herbal backbone throughout. Finished with a scatter of fresh chives or parsley, it's a cozy, restaurant-worthy bowl that fits comfortably into a lactose free routine.
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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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