150gmoniondiced (or a couple of small ones brown or white)
3clovesgarlicdepending on their size and strength
1 1/2tablespoonsThymechopped de-stemmed
250gm cashewsraw unsalted
50gm preserved lemonchopped. You can use the insides just not the seeds
1litre chicken stock
2mushroomsfield or Portabello mushrooms sliced
40mlolive oil2 tablespoons
Heat the pot over medium heat and add the 60 ml of olive oil. Add the onion and garlic and stir to mix and soften.
Add the thyme and the preserved lemon, stir well then add the 500 gm sliced mushrooms. Stir till softened ( about 2 minutes).
Add the cashews and the stock and simmer on medium to low for approximately 20 minutes or until the cashews are soft.
Season with salt and puree till silky smooth.
I like to garnish with sliced mushrooms. Make them by heating a skillet ( frypan). Add the extra olive oil ( and some butter if you like) and toss the mushrooms, adding a little salt till they are cooked through. Set aside till needed