Ingredients:
6 cups chopped fresh mushrooms (any varieties)
6 cloves garlic, crushed
1 large brown onion, finely chopped
2 tablespoons olive oil
1 teaspoon dried thyme
1 cup raw cashews, soaked in water overnight and drained
1/2 cup dry sherry
4 pints vegetable stock
1 teaspoon salt
1 teaspoon white pepper
Instructions:
Heat the olive oil, onions, and garlic in the crock pot on high for 1 hour, stirring occasionally.
Add the mushrooms, all but 1 cup of the vegetable stock, thyme, salt, and pepper.
Continue to cook on high for 4 to 6 hours.
Blend the cashews with 1 cup of vegetable stock and the sherry until smooth.Add to the crock pot, stir thoroughly, reduce to medium, and cook for 1 hour before serving.
Serve with warm crusty bread.
Notes:
For an extra bit of flavor, blend one clove of garlic or a tablespoon of Dijon mustard in with the cashews before stirring it in near the end.
This can become a creamy pasta sauce by blending 2 cups of cashews with 2 cups of stock.