Place cashew nuts in a bowl and pour boiling water over them. Set aside and let them soften.

Peel and finely dice the onion and garlic cloves, clean the mushrooms and slice them thinly.

Pour olive oil into a pot, add the onion and garlic, and sauté over medium heat with a pinch of salt until translucent. Once the onions are translucent, add the mushrooms and fry for eight to ten minutes, until the mushrooms are nice and soft.

Deglaze the pot with white wine and let the alcohol evaporate. Then add the vegetable stock, thyme, rosemary and bay leaf, and simmer covered for 15 minutes.

Remove the thyme, rosemary, and bay leaf from the soup and discard them. Transfer about half of the soup to a blender, drain the cashews, and add them to the blender along with the mustard and miso paste. Blend the soup and nuts until smooth.

Return the cashew cream to the pot and bring the soup back to a simmer for another two to three minutes. Finally, season with salt and pepper and serve with your choice of side dishes.