Cashew Cream of Mushroom Soup with Bacon & Marmite

Place the cashews into a bowl and cover with 1 cup of water. Set aside. They can soak up to an hour before preparation for the soup starts.

Cut the bacon into small chunks and fry in a large pot over medium heat until done (not too crispy.) Peel and chop the onion and garlic and add it to the bacon in the frying pan and stir. Chop the mushrooms into smaller chunks and add them to the frying pan. Stir. Next sprinkle the rosemary, thyme and pepper over the bacon/onion mixture. Add the vegetable stock and Marmite, stir to blend together and allow to simmer gently for about 5 minutes.

Add the cashews (together with the water they were soaking in) to a blender and blend until smooth. Set aside.

Remove the soup from the stovetop and if you prefer a smooth soup, blend the soup in a blender. If you have enough space in your blender, blend the cashew cream and soup together. Return the cashew cream/soup mixture to the frying pan to keep warm.

Serve hot and enjoy.