Creamy mushroom soup with cashew cream

Brush the dirt off the mushrooms with a paper towel.

Remove the mushroom stalks; set the stalks aside with half the caps, and thinly slice the remaining caps.

Crush the garlic and slice the onion.

Thinly slice the half potato, rinse and drain the slices so the soup does not turn gooey.

Heat the saute pan on medium with the olive oil; saute the onions and garlic four to five minutes.

Add the potato slices, the whole mushroom caps and the stalks; season with a generous pinch of salt and pepper and saute three to four minutes.

Add the vegetable stock, stir, and simmer on medium about 10 minutes.

Blend the cashews, water, a pinch of salt and pepper and a drizzle of olive oil on high until liquefied.

Pour the cashew cream into the soup, stir and bring to a boil.

Carefully transfer the hot soup into the blender and blend on high until liquefied; mind the lid, which can pop off under pressure.

Return the pan to medium heat with a drizzle of olive oil; saute the sliced mushrooms with salt and pepper for a few minutes.

Pour the soup into the pan and stir; plate and finish with fresh cracked pepper and a drizzle of olive oil.