Cream of Mushroom Soup

1: In a pan, pour olive oil, add the dried herbs, and saute on low heat.

2: Add the sliced mushrooms and saute on high heat until all the water is evaporated and the mushrooms start to develop some colour.

3: Add minced garlic and onions and saute until the onions turn aromatic and translucent.

4: Take half the mixture and add it to a blender along with cashew nuts and water, blend into a smooth paste and add it back to the pot.

5: Pour in additional water and bring it to a boil.

6: Add salt, soy sauce, and black pepper powder.

7: Cook soup for 2-3 more minutes or until the raw flavour of cashews disappears.

8: Turn off the heat and garnish with spring onion greens.