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Ingredients:

1 cup raw cashews soaked for at least 2 hours

1 tbsp avocado oil or whatever cooking oil you have on hand (olive, safflower, coconut etc.)

3 medium leeks, thinly sliced and washed (white parts only)

3 large celery stalks, small dice

2 1/2 lbs mixed mushrooms (any kind you like), sliced (I used jumbo button, cremini, and a mix of oyster)

3 cloves of garlic, peeled and minced

1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)

1/2 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)

1 tsp fresh thyme, finely chopped (or 1/4 tsp dried thyme)

2 tbsp tamari, soy sauce works as well if you are not gluten free

1/2 cup plus 2 tbsp nutritional yeast

2 1/2 tsp salt

1 tsp garlic powder

1/4 tsp pepper, freshly ground or pre ground

1/8 tsp nutmeg

8 cups water or reishi or chaga tea if you have any extra in the fridge

1 tbsp mustard, yellow or dijon

3 tbsp fresh parsley, minced

1/4 tsp fresh lemon zest (optional)

Juice of 1/2 a lemon

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Procedure:

First, soak your cashews (if you forgot to do it earlier). If you didn’t pre-soak your cashews, no big deal. Cover them in boiling water in a heat-safe bowl or pot. Allow them to soak while you prepare the soup.

Heat a large pot over medium heat and allow the pot to fully heat before adding oil (2-4 minutes). Add oil to the pot and heat for 30 seconds, coating the bottom of the pot with oil. Add leeks, celery, and salt then cook until they begin to caramelize, 7-10 minutes.

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Add the garlic and cook for 1 minute until the pungent garlic smell mellows out a wee bit. Add the mushrooms and stir to fully incorporate. Cook the mushrooms down until they release most of their liquid, this will take 10-20 minutes depending on what pot you are using (a heavy bottom or a pot with a thinner bottom). Once most of the liquid has cooked out of the mushrooms, stir in the sage, rosemary, and thyme, cook for 2 minutes. Add the tamari and cook for another minute or so.

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Add water, nutritional yeast, the rest of the salt, pepper, garlic powder, and nutmeg, bring to a boil over high heat, once the soup boils, reduce heat to med/low and cover, allowing to simmer for 20-30 minutes.

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After the 30 minutes, remove soup from the heat. To a blender, add drained cashews, mustard, and 1/3 to 1/2 of the soup (depending how large your blender is you may have to do this in two batches). Blend cashew mixture until completely smooth, about 1-2 minutes.

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Add blended cashew mix back to the pot with the rest of the soup, stir to fully incorporate, the soup should be very creamy and thick. Stir in parsley, lemon zest (if using), and lemon juice, taste and adjust salt and pepper if needed. Serve hot or store in the fridge for up to a week. This soup can also be frozen for up to 6 months.

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