COMBINE miso broth, cashews, and all of the mushroom powders in a blender. BLEND until smooth.
In a stock pot, HEAT coconut oil over medium heat. ADD the chopped shallot and garlic and COOK until shallots are softened, about 2 minutes or so.
ADD all the chopped mushrooms, thyme, and 1/4 cup of the blended broth to the soup pot. COOK until the mushrooms have softened, stirring occasionally, about 10-15 minutes.
ADD the remaining broth mixture.
ADD 1/2 teaspoon salt and a 1/4 teaspoon ground black pepper. BRING to a boil. REDUCE the heat to a low. COOK mixture, uncovered, for another 20 minutes or until mushrooms have completely softened.
POUR half of the soup into a blender. BLEND until mixture is smooth.
ADD the remaining soup to the blender. BLEND just for a couple of seconds to mix. Leave some of the mushrooms chunky.
ADJUST seasonings to taste. I usually stir in a little extra miso, 1 teaspoon at a time. I also garnish each bowl with a little chopped flat leaf parsley.