Ingredients

• 1kg Oyster Mushrooms
• 2 Medium Onions
• 300ml Barista Oat Milk
• 1 cup Cup of Raw Cashews
• Heaped Tablespoon of Minced Garlic (I used lazy garlic)
• Tablespoon of Dried Sage
• Heaped Teaspoon of Cracked Black Pepper
• 2 Veg Stock Cubes
• Rapeseed Oil

Method

1. Prep your mushrooms - chop from the stems and shred by hand into smaller strips
2. Peel and dice your onions before adding to a large stock pot with a splash of rapeseed oil, your minced garlic and pepper. Stir well and cook over a medium heat for about 10 minutes (until the mushrooms start to reduce in size.)
3. Next, add your sage, cashews, oat milk and stock cubes to the pan. It is usually best if you crumble the stock cubes into the mixture to help them to dissolve more easily. Add 600mls of boiling water to the pan, stir well and then bring to a bubble.
4. Continue to gently simmer for about 5-6 minutes to allow the flavours to develop.
5. Remove from the heat and use a stick blender to create a thick creamy, smooth soup.
6. Season to taste and add a splash more boiling water to the pan if you fancy the soup a little thinner.
7. Serve with a drizzle of cream and a sprinkle of pepper - with an optional chunk of bread on the side for dunking!