½ cup Mama Francesca Classic Parmesan
2 Tbsp. Unsalted butter
8 oz. Portobello mushrooms, diced
4 oz. Oyster mushrooms, diced
1 Onion, diced
1 Tbsp. Salt
1 tsp. Ground black pepper
½ cup White wine
1 cup Cashews
1½ cups Vegetable broth
½ pint Heavy whipping cream
1 tsp. Fresh thyme leaves
- Heat the butter in a large pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the onion, salt and pepper; cook, covered, stirring occasionally, until onions are translucent, about 4 minutes.
- Pour in the white wine and bring to a boil while whisking constantly. Lower the heat and simmer for 10 minutes. Remove from heat and allow to cool.
- Transfer the mixture to a blender, add the cashews and Mama Francesca Classic Parmesan, and puree. Return to the pot and reheat over medium heat, adding the vegetable broth.
- Whisk the heavy cream and fresh thyme into the soup. Divide among warm soup bowls and serve immediately.