Saute the mushrooms, shallot and garlic over medium heat for 10 minutes, until the liquid has mostly evaporated
Pour into the cooking wine, then bring to a boil and wait until it has reduced by half, about 5 minutes
Pour in the broth, salt, pepper, and thyme. Simmer for 5 minutes then add the cashew cream
Use the immersion blender and pulse a few times to incorporate the cashew cream. If you like your soup less chunky. Continue blending until the mushrooms are smooth. Alternatively, add the soup to a blender and blend until desired consistency. Be careful when blending hot liquids, it has the tendency to splatter
Serve with a little drizzle of truffle oil and fresh thyme
CASHEW CREAM:
Soak 1 cup of raw cashews in 3 cups boiling water for 30 minutes
Drain the cashews, but reserve the soaking water
Place the cashews in a blender with 3/4 cup of the soaking water and blend until smooth. It should be a similar thickness of a greek yogurt. If it is too thick, ad a little water at a time to get your desired consistency.