8 1/8 ounces mixed Asian mushrooms [shittake, enoki, maitake]
1 teaspoon dried thyme
3 tablespoons yellow miso paste
1 large head cauliflower chopped into 2” pieces stems included
1/2 cup raw unsalted cashews
10 cups water [or more depending on size of cauliflower]
1 teaspoon salt
1Chop onion, garlic, mushrooms, and cauliflower.
1In a large soup pot, sauté onion and mushrooms in olive oil until mushroom release their liquid and begin to brown. Reserve a few mushrooms for garnish if desired. Add garlic and sauté and additional 2 minutes.
2Add miso paste and stir to coat onions.
3Add cauliflower and cashews and enough water to cover cauliflower. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes. Add water if necessary to keep cauliflower covered.
4Remove from heat and let stand until cool enough to puree.
5Puree soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid. This with water as needed.
6Season with salt.
7Ladle into bowls, top with reserved mushrooms and serve.
Sign up for Test Kitchen Tuesday, our weekly recipe newsletter, and receive a FREE 3-day meal plan.