To make the soup, soak dried morel mushrooms with boiling water for 30 minutes, until rehydrated. Set aside, retaining the liquid.
Place red onion, spring onions, garlic and EVOO into the Thermomix bowl. Chop 4 sec/speed 6. Sauté 5 min/Varoma/speed 1. Add morel mushrooms, including the soaking water and mushrooms. Chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1.
Add wine, stock, umami, miso, salt and pepper and cook 20 min/100°C/speed 2. Add cashews and blend 2 min/speed 10.
To make the garlic and thyme oil, place all ingredients in a small frypan over a medium heat, cook until garlic starts to brown at the edges. Remove from heat. Allow to infuse as it cools.
Meanwhile, slice the remaining mushrooms, and fry in butter until nicely browned. (You can use EVOO for this if you are trying to keep this recipe vegan.)
Serve soup with a drizzle of the garlic oil, a couple slices of mushroom and thyme leaves.