Heat oil in large pot and add the onion and garlic. Cook to soften, 7 minutes.

Add mushrooms and cook to soften, 7 minutes. Mix in the flour.

Pour in the vegetable broth. Bring to a simmer.

Toss in the thyme, bay leaves, salt, pepper. Simmer for 15 minutes.

Make cashew cream: In a blender add the soaked cashews, miso, and water. Blend until smooth.

Pour the cashew cream into the soup, stir well. Remove the thyme and bay leaf.