Cream of mushroom soup recipe

[LukeShortCloud]

• x1 Tablespoon of olive oil
• x1 8-ounce pack of mushrooms
• x4 cups of mushroom broth
• 1/4 cup of raw unsalted cashews
• Spices: thyme, garlic powder, onion powder, salt, and pepper
• 1/4 cup of all-purpose flour
• 3 Tablespoons of butter.

1. Bring 1 cup of mushroom broth with 1/4 cup of cashews to a boil. Turn off heat. Let it cool off for 5-10 minutes then blend. 1a. OR skip this step and use store-bought 1 and 1/4 cups of cashew milk (unsweetened and no vanilla added).
2. Cook x1 8-ounce pack of mushrooms (sliced), with x1 Tablespoon of olive oil, and all of the spices until the mushrooms are brown.
3. Add 1/4 cup of flour. Stir.
4. Add 3 cups of mushroom broth to the mushrooms (1 cup at a time). Stir.
5. Add 3 Tablespoons of butter.
6. Bring to a boil and then turn off the heat.

Inspired by: https://holycowvegan.net/vegan-cream-of-mushroom-soup/