Mushroom Medley Soup

Ingredients

For the Garlic-Thyme Infused Olive Oil & Bread

• ½ cup 1/2 cup extra virgin olive oil
• 8 cloves 6-8 garlic cloves, peeled and gently smashed
• 10 sprigs fresh thyme
• 1 French baguette, sliced on a bias into 1/2-inch thick rounds
• ¼ cup freshly grated Parmesan cheese (use a vegan alternative if keeping the entire dish dairy-free)

For the Soup Base

• 1 cup raw cashews, soaked in boiling water for 30 minutes, then drained
• 1 lb mixed "fancy" mushrooms (Shiitake, Oyster, and Maitake/Hen-of-the-Woods), sliced
• 1 head roasted garlic (roast ahead, or squeeze the softened cloves from your homemade infused oil)
• 1 large yellow onion, diced
• 4 cups high-quality vegetable or mushroom broth
• 2 tbsp fresh thyme leaves (plucked from stems)
• 2 tbsp olive oil (use the infused oil here for extra flavor)
• salt and freshly cracked black pepper to taste

Directions

Cook the Mushroom Medley

1. Sauté the aromatics: Heat 2 tablespoons of your infused oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until translucent.

2. Brown the mushrooms: Add the sliced shiitake and fancy mushrooms along with the fresh thyme leaves. Sauté for 8–10 minutes until the mushrooms release their moisture, shrink, and turn deeply golden brown.

3. Reserve toppings: Scoop out a handful of the prettiest sautéed mushroom slices from the pot and set them aside to use as a garnish later.

Simmer and Blend

1. Build the soup: Stir the soaked/drained cashews, the reserved soft garlic cloves from the infused oil, and the vegetable broth into the pot with the remaining mushrooms. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

2. Blend until velvety: Transfer the soup to a high-speed blender (or use an immersion blender directly in the pot). Blend on high until completely smooth, rich, and creamy. Season generously with salt and pepper to taste.

Assemble and Serve

1. Ladle the hot soup into bowls.

2. Add the reserved sautéed mushrooms right in the center.

3. Finish with a delicate swirl of your remaining garlic-thyme olive oil and a final scatter of fresh thyme leaves. Serve immediately with the warm, cheesy crostini on the side.