Cream of Mushroom Soup
[Vegan]

For the Soup:

• 2 tablespoons vegan butter
• 1 onion (diced)
• 3 cloves garlic (minced)
• 14 ounces white button mushrooms
• 2 portobello mushrooms
• 5 dried morel mushrooms (optional but highly recommended)
• 1/2 cup vegan white wine
• 3 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 1 teaspoon old bay seasoning
• 1/2 teaspoon sea salt
• Black pepper to taste
• 1 tablespoon cornstarch
• 3 tablespoons water

For the Cashew Cream:

• 1/2 cup cashews (soaked overnight)
• 1/2 cup soy milk (unsweetened)
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon balsamic vinegar