Saute 1 cup of the mushrooms with the onion in 1 ½ tablespoons of olive oil until tender. Blend the sauteed vegetables with the ground cashew pieces, water, bouillon cubes, sea salt, cayenne pepper, sea kelp, parsley, basil, thyme. Heat the remaining oil and saute the whole cashew pieces and the remaining 1 cup of mushrooms until tender. Add this to the blended mixture and bring to a boil. Simmer everything on low heat for 20 minutes until hot throughout.