Cashew Cream of Mushroom Soup

8 oz. fresh mushrooms, sliced (Portobello or a mix)        
2 cloves garlic, minced
1/2 small onion, peeled and diced                
1 tbsp olive oil       
4 cups vegetable broth                        
1 cup raw cashews
1 tsp dried thyme                            
1 tsp dried rosemary
Celtic sea salt and pepper                        
1/2 tsp dried oregano

Place cashews in a bowl of water and leave to soak.  In a large pot, sauté the mushrooms, onion and garlic in oil for 3 – 5 minutes, until onions are translucent.  Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for 45 minutes. Drain and rinse cashews and add them to a blender with half a cup of water. Blend until smooth and creamy.  Add the cashew cream and dried herbs to the soup pot, stirring well to combine. Allow to simmer for another 20 – 30 minutes.  Season with salt and pepper, and serve immediately.