This soup builds its richness the honest way, from a deep blend of earthy mushrooms rather than any dairy shortcut. Dried porcini get rehydrated for an intensely savory soaking liquid, while cremini and shiitake are browned low and slow until they turn deeply caramelized and concentrated in flavor. Soaked raw cashews get blended into the hot broth until silky, giving the soup that spoon-coating, velvety body without any cream in sight. Garlic, thyme, and a savory umami boost round out the base, while a bright hit of lemon juice at the end keeps things from tasting flat or heavy. Whether you blend it fully smooth or leave some texture with an immersion blender, it lands somewhere between rustic and elegant. It's a cozy, satisfying bowl that fits perfectly into a plant-based rotation.
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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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