Prep mushrooms. Roughly chop the mushrooms. If you use chanterelles, tear them into bite-size pieces to preserve shape.
Sear mushrooms. Heat 3 Tbsp olive oil in a large stock pot over medium-high heat. Add mushrooms and cook, stirring only occasionally, until they turn golden and most moisture evaporates (about 8–10 minutes). Let them brown; that browning builds a big flavor.
Add shallots & garlic. Stir in shallots and garlic; cook 2–3 minutes until soft and fragrant.
Vinegar & aromatics. Add sherry vinegar and cook 1–2 minutes until the sharp vinegar scent mellows. Stir in thyme, miso, salt, and pepper.
Simmer. Pour in 4 cups vegetable broth, scrape browned bits from the pot, and bring to a low boil. Simmer for 5 minutes.
Blend with cashews. Turn off heat. Transfer half the mixture to a blender (or use an immersion blender) and add 1/2 cup raw cashews. Blend until perfectly smooth. Return to the pot and stir to combine. Taste and adjust seasonings. Serve hot.
Crockpot method (low-effort, deep flavor)
Optional sear: For best flavor, sear mushrooms, shallots, and garlic in a pan for 8–10 minutes, then transfer to the crockpot. If you prefer zero-fuss, add raw mushrooms and shallots directly to the crockpot — the flavor will still be good, just less caramelized.
Combine: Add sherry vinegar, thyme, miso, salt, pepper, and vegetable broth to the crockpot.
Cook: Set LOW for 3–4 hours or HIGH for 1.5–2 hours.
Blend & finish: Toward the end, transfer half the soup plus soaked cashews to a blender and purée until smooth, then stir back in. Alternatively, use an immersion blender in the crockpot (with caution). Adjust salt and acidity with a touch more vinegar or lemon if needed.
Pro tip: I almost always sear first. If you skip searing, add 10–15 minutes to cooking time and check for concentrated flavor.
