Vegan Potato & Mushroom Soup Recipe from Wil Yeung

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

½ pound cremini mushrooms, divided

3 tablespoons extra-virgin olive oil, divided, plus more for serving

1 large white onion (about 12 ounces)

2 to 3 garlic cloves

1 medium Russet potato (about 10 ounces)

Kosher salt, to taste

Cracked black pepper, to taste

¼ cup raw cashews

4 cups vegetable stock (homemade or Better Than Bouillon) or water

Directions at food52.com

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