Vegan Cream of Mushroom Soup

• 1/2 cup raw cashews, soaked for 30 min in 2 cups boiling water
• 4 oz shiitake mushrooms, stems off, caps cut into slices
• 1/2 medium onion, cut into moons
• 3 cloves garlic, diced
• 1T olive oil
• 1/4 cup fresh lemon thyme
• A couple sprigs of fresh parsley

Sautee onions, garlic and mushrooms in a soup pot with 1T olive oil and water until onions are translucent. Puree cashews and 2 cups water in blender for 3 mins until creamy. Add cashew cream to mushrooms. Separate thyme leaves from stems and add to soup. Simmer 20 mins. Add Braggs liquid aminos to taste. Garnish with a few sprigs of fresh parsley.