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Step 3: Prepare the mushrooms.
Put the sliced mushrooms in the pot and mix them thoroughly.
Cook the mushrooms for 5-7 minutes until they release their liquid and get a rich, savory taste.
Step 4: Make the Soup Thicker
Spread the regular flour evenly on top of the mushrooms.
Keep stirring to mix the flour and cover the mushrooms.
Cook for 2 minutes to get rid of the flour's raw taste.
Slowly add ½ cup of vegetable broth while stirring until a thick mixture forms.
Step 5: Cook slowly with herbs.
Put the thyme sprigs, bay leaves, salt, and pepper in the pot.
Add the rest of the vegetable broth and mix well.
Put a lid on the pot and let the soup cook gently for 10-15 minutes so the flavors mix well.
Step 6: Make the Cashew Cream
Remove the wet cashews and put them in a powerful blender.
Add miso paste and ¾ cup of water. (Translation: Include miso paste and ¾ cup of water.)
Mix until the mixture is smooth and creamy, making a rich, non-dairy cream to improve the soup.
Step 7: Complete the Soup
Lower the heat and add the cashew cream to the soup.
Mix thoroughly to evenly blend the cream, making a smooth and creamy texture.
Take out the thyme branches and bay leaves before serving
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