Cooking Instructions
1.
First, make the garlic-infused oil. In a small saucepan, heat up the
Extra-Virgin Olive Oil (4 Tbsp)
,
Garlic (4 cloves)
,
Fresh Thyme (4 sprigs)
, and
Ground Black Pepper (to taste)
.
2.
Simmer over low heat until garlic slices start to turn golden on the edges, about 10 minutes, swirl the pan occasionally. Remove from heat, season with
Salt (to taste)
, and set aside. While the garlic oil is cooking, start the soup.
3.
In a large Dutch oven over medium-high heat, heat
Extra-Virgin Olive Oil (4 Tbsp)
. Add in all the
White Mushrooms (1 1/2 cups)
,
Brown Mushrooms (2 1/4 cups)
,
King Oyster Mushrooms (3 cups)
, and
Oyster Mushrooms (1 1/3 cups)
and arrange them in a single layer, and cook. Do not touch them until the bottom side is browned, about 8 minutes.
4.
Stir and toss occasionally, until both sides are golden brown, about 5-7 minutes. Be careful not to stir them too often. Once browned, transfer the mushrooms to a plate and set aside. Reserve some small ones for garnishing.
5.
In the same pot over medium heat, add
Onion (1)
and
Leeks (1/2 stalk)
and cook until translucent, about 5 minutes.
6.
Add
Garlic (4 cloves)
and
Fresh Thyme (5 sprigs)
and continue to cook until fragrant and cooked through about 2 minutes.
7.
Add in
Dry White Wine (1/3 cup)
and cook until fully evaporated about 1 minute.
8.
Then add
Vegetable Stock (4 cups)
,
Raw Cashews (2/3 cup)
, and
White Miso Paste (1 Tbsp)
and return the mushrooms to the pot. Bring to a simmer.
9.
Turn the heat to low. With a hand blender, blend the soup until you reach the consistency to your liking. Continue cooking for about 5 minutes to let the flavors meld. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
10.
Serve the mushroom soup with garlic-infused oil drizzled on top and garnish with crispy mushrooms and crispy garlic.
