Prepare your vegetables for cooking, wash and cut them.
In the pan on medium heat add olive oil, chopped onion, garlic, mushrooms and potato, fry it for a few minutes.
When the vegetables are browned add in species, thyme, coconut milk, wine and vegetable stock, simmer for 10 minutes.
Pour it into the blender, add in cashews and blend on high. You can also use hand blender but this will take a little more time until it all smooth.
Place the pan back to the heat, add in olive oil, sliced mushrooms caps and seasonings, sauté for a few minutes.
Add fried mushrooms to the soup and serve with garlic croutons.