Mushroom Cashew Bisque

• 1/2 cup cashew nuts raw
• 1/2 cup water
• 13 cup mushrooms, shiitake dried
• 6 cups vegetable stock or water, hot
• 1 cup onions diced
• 1 cup carrots diced
• 1/2 cup celery diced
• 1 teaspoon olive oil
• 1 teaspoon sesame oil
• 1 teaspoon garlic minced
• 4 cups mushrooms fresh, chopped
• 1 teaspoon sherry wine
• 1 each bay leaves
• 1 pinch black pepper
• 3 tablespoons soy sauce, tamari low sodium
• 13 cup parsley leaves fresh, finely chopped
• 13 cup flour, unbleached all-purpose
• 2 tablespoons cashew butter

1. To make cashew creme: Puree cashews and 1/4 cup water in blender or food processor.
2. Slowly add another 1/4 cup water to make a smooth creme.
3. To make bisque: Rince and soak dried mushrooms in one cup hot stock tomake broth.
4. Drain and reserve liquid.
5. Finely chop rehydrated mushrooms and set aside.
6. Saute onions, carrots and celery in olive and sesame oils over medium heat until lightly browned.
7. Add garlic, fresh and rehydrated mushrooms and 4 tablespoon reserved mushroom liquid.
8. Continue tocook until mushrooms are soft, about 3 to 5 minutes.
9. Add sherry, bay leaf, pepper, soy sauce, parsley, remaining mushroom liquid and water.
10. Bring to a boil, lower heat and simmer for 20 minutes.
11. Remove from heat, reserve 2 cups liquid and cool to room temperature.
12. Whisk together flour and reserved liquid until smooth.
13. Bring soup back to simmer and stir in flour mixture, cashew butter and cashew creme.
14. Heat for 5 minutes or until slightly thickened.

nuts, water, mushrooms, vegetable stock, onions, carrots, celery, olive oil, sesame oil, garlic, mushrooms, sherry wine, bay leaves, black pepper, soy sauce, parsley, flour, cashew butter

Taken from recipeland.com/recipe/v/mushroom-cashew-bisque-41427 (may not work)