Mushroom soup (vegan)

Ingredients (serves 8-10):

2 packs of mini portobello mushrooms
1 pack of assorted mushrooms 
1 pack of raw cashew nuts
black pepper (freshly ground)
sea salt (I use freshly ground pink Himalayan salt)
2 stalks of rosemary
olive oil
1/2 cup wheat flour
(You could also add garlic and shallots)

Preparation:

Soak cashews overnight in water at room temperature (around 8-12 hours).
Drain the cashews, put in a mixing jar add a cup of fresh water and use the stick blender to blend it to a creamy liquid.
Cut the mushrooms, keep the smaller ones from the mixed mushroom pack aside. Simmer the rest of the mushrooms in a bit of water till the mushrooms shrink and you get a fragrant broth. Take off the heat.
In a stock pot, heat a bit of olive oil and slowly add the flour to make a roux. Then add the mushroom stock to it and add more water if you need to get a smooth consistency. Add the mushrooms to it and use the stick blender to mash up the mushrooms. Add the seasoning and let it simmer for a while. Finally add the cashew cream and the smaller mushrooms that were kept aside earlier. Let it simmer for a few more minutes and it's ready to serve!