With both fresh and dried mushrooms and a hint of rosemary, you'll find yourself savoring every spoonful of creamy mushroom goodness! Oil-free, gluten-free, and coconut-free.
Preheat a large soup pot over medium heat. Add the onion and ¼ cup broth. Stirring occasionally, cook 3 to 5 minutes or until translucent. Add the sliced mushrooms, and continue to cook until softened and lightly caramelized, about 15 to 20 minutes.
In the meantime, combine the mushroom-rosemary "tea" with the cashews and 2 whole cloves of garlic in a blender. Blend until smooth, adding a bit of the broth to keep it moving, if needed. Set aside.