Soak 15g dried porcini mushrooms in 100ml boiled water till softened. After 5 minutes strain the mushrooms into a small bowl, and set aside the liquid.

Cover ¼ cup raw cashews in boiled water. Strain after 15 minutes and set aside.

Heat 60ml olive oil in a large pot over medium-high heat. Arrange 500g mixed mushrooms (such as crimini, shiitake, oyster), along with the rehydrated porcini mushrooms, cut into bite-size pieces in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Stir and continue to cook, tossing occasionally, until golden brown all over, 5–7 minutes longer. Using a slotted spoon, transfer mushrooms to a plate, leaving oil behind.

Add 1 onion and 2 shallots, finely chopped to the pot; season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8–10 minutes. Add 4 garlic cloves, finely chopped and continue to cook, stirring occasionally, until softened and fragrant, about 3 minutes. Sprinkle with 2 tsp smoked paprika, and the leaves of 3 fresh thyme sprigs and stir. Add 100ml white wine and cook until almost completely evaporated, about 1 minute. Add most of the mushrooms to the pot (setting aside a handful for garnish), along with 1 L mushroom or vegetable broth and the porcini liquid. Bring to a simmer for 12 minutes.

Add the cashews and 1 tbsp red or white miso. Purée until very smooth. Simmer, stirring occasionally, for 10–15 minutes. Season with salt and pepper.

Mix 1 tsp smoked paprika with 1.5 tbsp olive oil and heat in the microwave. Mix well.

Serve the soup in bowls garnished with the mushrooms and a drizzle of the paprika oil.