Creamy Vegan Mushroom Soup

SOUP INGREDIENTS

1⁄4 cup extra-virgin olive oil

12 oz. mixed mushrooms (I just used cremini), cut into bite-size pieces

1 large sweet onion, finely chopped

2 shallots, finely chopped Kosher salt 4 garlic cloves, thinly sliced

4 cups veggie broth

1 cup water

1⁄3 cup dry white wine 1⁄4 cup raw cashews (soaked in water for at least an hour) 1 Tbsp. red or white miso

1 cup fresh or frozen chopped kale or spinach

Freshly ground black pepper

GARLICKY OIL INGREDIENTS

3 Tbsp. extra-virgin olive oil 3 garlic cloves, thinly sliced 1 Tbsp. thyme leaves 1⁄2 tsp. freshly cracked black pepper Kosher salt

• Heat oil in a large Dutch oven or heavy pot over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Stir and continue to cook, tossing occasionally, until golden brown all over, 5–7 minutes longer. Using a slotted spoon, transfer mushrooms to a plate, leaving oil behind.

• Add onion and shallots to pot; season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8–10 minutes. Add garlic and continue to cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and cook until almost completely evaporated, about 1 minute. Add 4 cups veggie broth plus 1 cup water and return mushrooms to pot. Bring to a simmer.

• Transfer 2 cups soup (including some mushrooms) to a blender and add cashews and miso. Purée until very smooth. Stir back into soup. Simmer, stirring occasionally, until flavors have melded, 10–15 minutes. Add in kale or spinach, let cook another few minutes. Season with salt and pepper.

Garlicky Oil and Assembly

• Bring oil, garlic, thyme, and pepper to a simmer in a small saucepan over medium heat. Simmer gently until garlic is tender and just turning golden around the edges, about 3 minutes. Season with salt.

• To serve, ladle soup into bowls and drizzle with garlicky oil.

(original recipe by Chris Morocco for Bon Appetit)