In a large soup pot, heat the olive oil on medium-high heat.
Add the onion, worcestershire sauce, thyme, potatoes, and mushrooms. Saute until onions are soft...about 5 minutes.
Add the broth. Cover and bring to a low boil.
Gently boil for about 15 minutes or until the potatoes are cooked through.
In a small bowl whisk the cashew milk and flour together to create a slurry, of sorts.
When the potatoes are cooked through bring the soup to a low boil, if it isn't already.
Whisk the slurry into the soup and allow to heat and thicken. If desired, mix a bit more slurry to thicken the soup even more (be careful, it thickens as it sits). Add salt & pepper, as desired.
Serve. Or blend and store.