Vegan Cream of Mushroom Soup

Today's recipe is a vegan cream of mushroom soup inspired by Alissa Segersten at Nourishing Meals. It is so creamy, that you would never guess that it was dairy or gluten free. 
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The Northside Farmers Market carries wonderful mushrooms that have been cultivated right here in Cincinnati. Alan Susarret from Probasco Farm cultivates mushrooms year round. His most popular variety that he sells is a beautiful, pearlescent oyster mushroom. This mushroom is a lovely addition to this vegan cream of mushroom soup.

Ingredients

1/4 cup extra virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
3 large carrots, diced
1 pound oyster mushrooms, chopped
5 cups water or stock
​1/2 cup vermouth 
2 tsp thyme
2 tsp rosemary
1 teaspoon freshly ground black pepper
3 teaspoons salt
1/2 cup raw cashews or 1/2 cup cashew milk for a thinner consistency
2 tablespoons sweet rice flour

Preparation

Heat a large stock pot over medium heat. Sauté the onions in olive oil until translucent, 5 to 10 minutes. Add in the vermouth and allow to cook for a few minutes, driving off the alcohol. Add in the garlic, carrots, and mushrooms and sauté for about 5 minutes. Add the water or stock, herbs, pepper, salt. Cover and simmer for about 25 minutes or until the vegetables have softened and flavors have married. Using an immersion blender, add in the cashews and sweet rice flour. Blend the soup until smooth. Alternatively, transfer batches of the soup to a high speed blender and add the cashews and sweet rice flour, blending until smooth, being careful not to burn yourself.