Soften Cashews: Pour very hot water over cashews and let them soak while you prepare the rest of the recipe.
Cook Mushrooms: Add 2 Tbsp of the olive oil to a large pot and set over medium heat. Add the mushrooms and cook until golden brown and crispy, about 10 minutes. Add wine to the pan, scraping the bottom of the pan with a spatula to get all the tasty flavor bits back into the mushrooms. Cook, uncovered, until wine has evaporated out. Remove mushrooms from the pan.
Cook Aromatics: To the same pan add 2 remaining Tbsp of oil, onion, garlic, and thyme. Cook until onion is soft and translucent.
Blend: Add vegetable broth to the pot and stir. Ladle about half of the mixture into a standing blender. Drain cashews and add them to the blender too. Blitz until smooth and creamy, being sure to leave lid ajar if your mixture is hot.
Assemble: Add creamy cashew mixture back into the pot along with cooked mushrooms. Cook until hot, then serve!
Serve with homemade croutons! I love making the croutons extra big by just tearing up a loaf of French bread, tossing in olive oil, then baking until golden brown and crispy!