Mushroom Cashew Cream Soup
- 2 Tb. avocado oil
- 1 c. carrots, chopped
- 1 c. onion, chopped
- 1 c. celery, chopped
- 4 cloves garlic, chopped
- 1 pound cremini or white button mushrooms, chopped
- 1 Tb. chopped parsley
- ½ tsp. dried thyme
- ¾ c. raw cashews
- 5 c. organic veggie or bone broth
- Himalayan pink salt & pepper to taste
In a large pot, heat oil and saute the onions, carrots and celery until soft.
Add the garlic and half the mushrooms, and saute 3-4 minutes.
Add the broth, thyme, parsley and cashews. Simmer for 20-30 minutes. Add more broth as needed to reach desired consistency.
Return the soup to the pot and add remaining mushrooms. Bring to a boil, then simmer 3-4 minutes.