Creamy Vegan Mushroom Soup

Bahan-bahan (4 porsi)

• 1 oz (28g) dried porcini mushrooms or other dried mushrooms ((optional)*)
• 16 ounces fresh mushrooms, (ideally a variety, such as cremini, shiitake, oyster and/or maitake**)
• 1 tablespoon extra virgin olive oil
• 1 large sweet onion, (finely chopped)
• 8 g arlic cloves, (finely chopped)
• 2 tablespoons vegan butter ((or more olive oil))
• Kosher salt and freshly cracked black pepper
• ½ cup (120 mL) dry white wine***
• Bouquet garni: 1 large sprig of rosemary, (2 sprigs of thyme, and 2 bay leaves****)
• 3 cups (720 mL) good-quality vegetable broth ((4 cups if not using homemade mushroom stock))
• ½ cup (70g) raw cashews
• 1 tablespoon white miso paste ((or red miso for a more robust taste))
• 1 tablespoon soy sauce or tamari ((use tamari for GF))
• ¼ teaspoon Dijon mustard ((optional))
• 1 small handful of fresh chives and/or parsley, (chopped)