Ingredients

• 3 lbs. variety of mushrooms, chopped
• 2 onions, minced
• olive oil or butter
• 6 cans chicken broth
• 1 cup nutritional yeast
• 1½ cup soaked cashews
• 1 tsp thyme leaves
• Salt to taste

Instructions

• Remove stems from thoroughly cleaned mushrooms.
• Place stems and chicken broth in a medium saucepan over medium-high heat; bring to a boil.
• Reduce heat to low; simmer for 30 minutes.
• Strain; set broth aside.
• Sauté mushrooms and onions until slightly browned, and all liquid has evaporated, stirring to loosen any browned bits on the bottom of the pan.
• Remove from heat, and set aside.
• Blend nutritional yeast, thyme, cashews (soaked in water for at least 2 hours and drained) and 2 cups of the broth until very smooth.
• (If the cashews haven't been soaked you may need to strain this mixture because some of the nuts may not blend well.)
• Combine all ingredients.
• Thicken if necessary with a flour and chicken broth mixture.