- 4 cups vegetable broth
- 8 oz mushrooms, chopped (I prefer oyster mushrooms, but they can be fairly expensive. Baby bellas (creminis) work just fine.)
- 2 potatoes (russet or any other starchy potato), diced
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 tbsp dry sherry
- 2 bay leaves
- 1 tbsp dried parsley
- 1 tbsp kelp flakes (optional)
- 1 tsp dried thyme
- 1-2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup cashews
- 1/2 cup water
Combine all ingredients, except cashews and water in a large pot.
Bring to a boil.
Cover and reduce heat.
Simmer until potatoes and celery are tender.
Meanwhile, combine cashews and water in a blender.
Process until very smooth, scraping the sides as necessary.
Remove bay leaves from pot.
Add cashew cream to pot and heat through until thickened.