Vegan Cream of Mushroom Soup (Gluten-Free) - The Pesky Vegan

Ingredients

• 1 tablespoon olive oil ((or plant-based butter))
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1.3 lbs (600 g) mushrooms, sliced and/or chopped ((I used a mix of varieties – see recipe notes))
• ½ cup (120 ml) dry white wine ((ideally vegan, optional))
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• ½ teaspoon white pepper
• ½ teaspoon ground nutmeg ((optional))
• 1 tablespoon white miso paste ((GF, see notes))
• 4 cups (1 litre) vegan stock ((plus more if necessary))
• 1 cup (240 ml) homemade cashew cream
• 2-3 tablespoons cornflour
• Salt and black pepper to taste