Deeply savory and full of umami, this soup gets its backbone from a hard sear on cremini and shiitake mushrooms, cooked down until deeply browned and nearly dry before a splash of white wine deglazes all those caramelized bits from the bottom of the pot. A blended cashew cream, soaked and puréed until silky, gets folded in at the end for a luxurious, velvety finish without a drop of dairy involved. Fresh and dried thyme layer in an earthy depth, while a partial blend keeps some mushroom pieces intact so every spoonful still has real texture and bite. Finished with a shower of fresh chives or parsley, it's the kind of cozy, restaurant-style bowl that tastes like it took far more effort than it did. This one's a great pick to keep in your soy free rotation, especially when you want something rich and comforting without any actual cream in sight.
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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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