This soup gets its deep, earthy flavor from a double dose of mushrooms — meaty cremini and shiitake browned until caramelized, plus dried porcini soaked to release their intense, savory soaking liquid. Blended raw cashews are the trick behind the velvety, luxurious body, whipped with a cup of hot broth until completely smooth before being stirred back into the pot. Tamari and tomato paste deepen the umami, while fresh thyme, garlic, and a bright hit of lemon juice at the end keep every spoonful lively instead of heavy. You can leave it partially chunky with an immersion blender or blitz the whole batch for a silky, restaurant-style finish — either way, it ladles up rich and warming. Finished with a scatter of fresh parsley, this is a genuinely comforting, from-scratch bowl that fits beautifully into a dairy free routine.
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Place the dried porcini mushrooms in a small heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, until softened. Lift the mushrooms out, roughly chop them, and reserve the soaking liquid. Pour the soaking liquid through a fine-mesh strainer or coffee filter to remove any grit, and set aside.
While the porcini soak, place the raw cashews in a separate small bowl and cover with hot water. Soak for 15 minutes, then drain and rinse.
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