Healing Vegan Cream of Mushroom Soup

This is one of the easiest but tastiest soups ever, and I'm hooked! Not only do you use shitakes, which are known for their immune boosting properties, but it's comfort food at its best (with only a handful of ingredients). 

Cashew milk:  combine 3/4 cup raw cashews with about 5 cups water and blend in a high speed blender. If you are weirded out about the white specs, you can strain it, but I don't bother.  Set aside. 

1 tablespoon coconut oil
1 medium vidalia or yellow onion, chopped
1 medium package baby bellas, sliced
2 small packages shitakes, sliced
rubbed sage, about 1/2 tsp to 1 tsp

Combine the coconut oil and onion in a heavy bottomed sauce pan and saute until translucent, adding in a pinch of salt so that the onions sweat and release juices.  Add in the mushrooms and stir well.  Add in the rubbed sage and saute for another minute. The total saute process should take no longer than 5 minutes. Add in the cashew milk (the entire batch, or less if you want it more thick) and bring to a simmer. Simmer, half covered, for about 10 minutes, stirring often. Season with salt and let the soup sit, covered, off the heat for about 5 minutes. Enjoy!