Vegan Cream of Mushroom Soup

3 Tbsp. extra-virgin olive oil

2 lbs. mixed mushrooms (I use 8 oz. white button, 8 oz. shiitake, and 16 oz. baby bella or cremini)

2 medium shallots, finely chopped (about ¾ cup)

2 garlic cloves, minced

1 tsp. kosher salt

½ tsp. freshly cracked black pepper

2 Tbsp. sherry vinegar

2 tsp. fresh thyme leaves

1 tsp. white miso paste

4 cups lower-sodium vegetable broth

½ cup raw cashews

Directions at dishingouthealth.com

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