2 tablespoons extra-virgin olive oil
2 cups cooked white navy beans
1½ cups, roughly chopped button mushrooms
1 red onion, chopped
1 clove of garlic, chopped
2 large celery sticks, chopped
¼ cup white wine
3 cups vegetable stock
1 tablespoon Worcestershire sauce (optional)
1 tablespoon chopped fresh thyme
Cashew Cream Sauce (recipe below)
Make the cashew cream sauce first and set aside. See recipe below.
Heat a large pot over medium-high heat with olive oil. Add the garlic, onion, and celery and cook for 5 minutes.
Add the mushrooms, thyme, white wine, and Worcestershire sauce. Cooking for another 5 minutes.
While cooking the mushrooms, add the beans to a food processor or blender with 1 cup of vegetable stock and process until smooth. Add the mushroom mixture to the food processor and process until smooth. Return the mixture to the pot and add the remaining vegetable stock. Bring to a boil, reduce heat to low and simmer for 5 minutes.
Ladle into soup bowls and top with a spoonful of Cashew Cream Sauce.
Cashew Cream Sauce
1 cup raw unsalted cashews
2 cups water, for soaking
Juice of 1 lemon
Pinch of sea salt
Add cashews and water to a medium bowl. Cover and soak for 30 minutes, or overnight.
Drain and rinse the cashews. Place in a blender with lemon juice and sea salt and blend until smooth.