This deeply savory mushroom soup is already built for a plant-forward table, with no meat or fish anywhere in the pot. Cremini and shiitake mushrooms get cooked down until deeply browned and concentrated, then simmered with garlic, onion, and a splash of white wine for real depth of flavor. A blended cashew cream stirred in at the end gives the soup that classic velvety, spoon-coating texture without any dairy at all. Partially blending the soup keeps some mushroom pieces intact, so every bowl has both silky broth and satisfying bite. Finished with fresh herbs, it's a cozy, restaurant-worthy bowl that fits right into a vegetarian kitchen.
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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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