2 packages (16 ounces) mushrooms (see note), clean and sliced thin
4 garlic cloves, minced
1 tablespoon fresh thyme
1/4 cup dry white wine
1/2 teaspoon garlic powder
1 teaspoon fine sea salt
1 teaspoon black pepper
4 cups chicken or vegetable broth
1/3 cup cashew cream or heavy cream
1 tablespoon chopped parsley
Pinch red pepper flakes, more as desired
Optional: Additional Parsley, for garnish
Heat butter in a large pot over medium-high heat. Sauté onion for 2 to 3 minutes until softened. Sprinkle a little salt and pepper and stir, then add in garlic and cook garlic until fragrant, for about 1 minute.
Add mushrooms and half of thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper, and garlic granules.
Allow to simmer for 15 minutes, while occasionally stirring, until thickened.
Blend the soup in a blender or using an immersion blender. For a chunkier soup, blend ½ of the mushroom broth mixture until smooth and add it back into the pot, leaving 1/2 of the mushrooms still in the soup. For a silky smooth soup blend all of the mushroom broth mixture in a blender until smooth. It’s completely up to you!
Reduce heat to low, stir in cashew cream or heavy cream. Allow to simmer but do not let it come to a boil. Adjust salt, pepper, and red pepper flakes to taste.
Mix in parsley and remaining thyme. Serve warm garnished with additional parsley and red pepper flakes.
What type of mushrooms can you use: You can use a combo! I like to! Or use one: Cremini, fresh brown, or baby portabella all work great.