Vegan "cream" of mushroom soup

ingredients:
olive oil
~6 cups of whatever type of mushrooms you want (I usually do cremini, shiitake, oyster), chopped to bite sized
 -I do enough to basically fill my 4quart Dutch oven before cooking. it reduces to a quarter after cooking
1 tsp dried thyme
1 tsp dried rosemary
1 medium sweet onion or sub any amount shallot. chopped
4-6 cloves of garlic. crushed but left whole
1/2 cup white wine
1/3 cup cashews (if salted reduce overall salt)
1 tbsp white miso (if not available use stock/bouillon instead of water)
1/2 tsp dried basil

Directions:
Heat a thin layer of olive oil on medium-high in heavy bottomed pot or dutch oven until water sizzles when flicked onto it
add all mushrooms and a pinch of salt and toss briefly before leaving to brown (3 minutes)
toss, press down, and leave mushrooms 2-3 more times to give more mushrooms color, adding more oil if necessary. 
lower heat to med and add 1/2 tsp thyme and rosemary and toss, cook a couple minutes.
Remove mushrooms from pot and set aside, add back in olive oil to coat and add onion and a pinch of salt
cook until soft and transluscent then add garlic cloves and half the cooked mushrooms, stir around then add white wine and scrape bottom
cook on med-low until alcohol smell is gone then turn off heat.

Add all solids(onion/garlic/mushrooms) from pot to a blender. Add cashews, 2 cups water and miso, blend until smooth
Pour blended mixture back into pot and heat on low, add basil and stir in water/stock until desired consistancy(whisking if necessary)
add back in remaining mushrooms and simmer covered for 5-10 minutes (you can save a few to add on top when served for aesthetics)
Add salt/pepper to taste as you simmer and serve with crusty bread :)

For garlic/thyme oil to add on top
heat olive oil in a small saucepan, add sliced garlic, black pepper and thyme and heat until garlic gets a little color.
spoon on top of soup when serving or serve on a small plate with a pinch of salt to dip bread into