1lb.crimini mushroomssliced, stems removed and reserved
1/2cupcashew creamsee below
small pinch of salt
Soak cashews in a bowl of water for 30 minutes. Discard water, straining cashews in a colander.
Next combine strained cashews with 1 cup of fresh water, lemon juice, and salt. Blend until well combined and resembles heavy cream, about 2 minutes. Set aside. Do not oversalt the cashew cream, a very tiny pinch does the trick.
In a small stock pot, over medium-low heat combine veggie broth and mushroom stems, bring to a simmer and cook uncovered for 7-10 minutes. In the meantime, in a large soup pot, over medium heat add olive oil and leeks. Saute for 7 minutes.
Add fresh thyme, mushrooms, a generous pinch of salt and black pepper. Saute for 2 minutes.
Using a fine mesh sieve, pour veggie broth into the pot with leeks and mushrooms, straining out the mushroom stems (you can discard them now).
Cook on medium-low for 35 minutes.
Blend half of the soup with 1/2 cup cashew cream. Return to pot, stir together. Serve with a bit of fresh thyme on top and a grind of black pepper.