3-4 Tablespoons Salted Vegan Butter (or real butter if you prefer)
1 bunch Scallions, thinly sliced
3 cloves Garlic, pressed
1 pack Cremini Mushrooms, sliced
1 pack Shiitake Mushrooms, stems removed and sliced
2-3 cups Broccoli Florettes, separated
2 stalks Celery, sliced
1 Carrot, sliced
1 cup Cashews, soaked overnight, rinsed & drained
4 cans Veggie Broth
1/2 Cup of dried Shiitakes, soaked in 2 cups water to add to broth
1 Tablespoon ground Nutmeg
1/2 teaspoon ground Thyme
1/2 teaspoon dried Rosemary
1 Teaspoon Liquid Smoke
fresh ground Pepper and Sea Salt for taste.
Step 1: Soak Cashews overnight in preparation.
Step 2: Soak dried Shiitakes with 2 cups warm water in a small bowl and let sit for at least an hour. Do not drain, as the entire bowl will be added to soup!
Step 3: Melt butter in a large pot over medium-low heat. Add Scallions and Garlic and saute for 3-5 minutes until fragrant. Add Cremini and fresh Shiitake mushrooms to pot and saute for another 3-5 minutes. Then add Carrots, Celery and Broccoli and Saute for an additional 7-10 minutes until all vegetables have started to cook through.
Step 4: Add 4 cans of Broth, Shiitake water and rehydrated Shiitakes to the pot. Add seasonings and bring to a boil. Once boiling add drained Cashews and lower heat. Allow pot to simmer covered for 30 minutes to an hour. Everything is likely cooked through at this point, but if you prefer to let your flavors simmer longer, feel free to.
Step 5: Once cooking is done, remove from heat and use immersion blender to puree. If you do not have an immersion blender, you can place your soup in a blender in batches to puree. You can probably also eat this soup as it is, although I would imagine that the soup tastes better with the Cashews as a part of the broth rather than in the soup… but you can do whatever you want! That’s the beauty of cooking, just because there is a recipe does not mean that you have to follow it! Get creative!