Drain cashews and blend with 1 cup broth until very smooth; set aside.

Heat oil in a pot over medium; sauté onion 5 minutes until soft.

Add garlic and mushrooms; cook until mushrooms release liquid and brown, about 8 minutes.

Stir in thyme and remaining broth, bring to a simmer.

Pour in cashew cream, warm through, and season with salt and pepper.

Use an immersion blender for smoother texture, or leave chunky.