Ingredients
TAO Garlic Infused Olive Oil or TAO Roasted Onion Oil, for drizzling
12 ounces mixed mushrooms (such as cremini, shiitake, oyster, and/or maitake), cut or torn into bite-size pieces
1 large yellow onion, finely chopped
2 shallots, finely chopped
1 tsp Kosher or pink Himalayan salt
3 garlic cloves, thinly sliced
1/2 cup dry white wine
¼ cup raw cashews
1 tablespoon red or white miso
Freshly ground black pepper
Directions
Heat oil in a large Dutch oven or other heavy pot over medium-high heat.
Place mushrooms in a single layer and cook undisturbed until browned on the underside, approximately 3 minutes. Stir and continue cooking, tossing occasionally, until golden brown all over, for about 5-7 minutes more.
Using a slotted spoon, transfer the mushrooms to a plate and leave the oil in the pot.
Add onions and shallots to the pot, season with salt, and cook, stirring often, and reducing heat if necessary to prevent browning. Cook until very soft for approximately 8-10 minutes.
Add garlic and continue to cook, stirring occasionally, until fragrant and softened, for about 3 minutes.
Pour in wine and cook until almost all of the liquid has evaporated, about 1 minute.
Add 5 cups of water and return the mushrooms to the pot. Bring to a simmer.
Transfer 2 cups of soup (including some mushrooms) to a blender and add cashews and miso. Puree until it becomes very smooth.
Stir the blended mixture back into the soup and let it simmer, stirring occasionally, until the flavors have melded, for about 10-15 minutes.
Season with salt and pepper as desired.
Adapted from Chris Morocco at Bon Appetit