Wild Mushroom & Thyme Cream Soup

Mushrooms add a delicious umami flavour, while cashews create a creamy (dairy-free) base for this nutritious soup.

Ingredients

• 1 Tablespoon extra virgin olive oil
• 335 g wild mushrooms, sliced
• 2 Tablespoons fresh thyme leaves
• 75 g medium shallot, peeled, sliced
• 155 g raw cashews
• 960 ml vegetable stock
• ½ teaspoon sea salt

Directions

1. In a large skillet over medium-high heat, add the olive oil, mushrooms, fresh thyme leaves, and shallot and sauté until softened, about 10 minutes.
2. Place vegetable stock, cashews, and sautéed mixture into the Vitamix container in the order listed and secure the lid.
3. Start the blender on its lowest speed, then quickly increase it to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soup program and allow the machine to complete the programmed cycle.