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Mushroom cashew cream soup

serves 4
gluten free/vegan

Cashew cream
1 cup (150g) cashews soaked in 1 cup boiling water
3/4 cup (185ml) vegetable stock
1 small clove garlic, chopped
2 tbsp olive oil
sea salt

Soup
extra virgin olive oil
1 onion, diced
2 cloves garlic, finely chopped
800g Swiss brown mushrooms, sliced
½ cup (75g) cashews
6 cups vegetable stock
2 scallions, finely sliced
sea salt and black pepper

Topping
extra-virgin olive oil
300g mushrooms, sliced
1 small clove garlic, finely chopped
2 tbsp cashews
½ tsp Aleppo pepper or red chilli flakes
juice of ½ lemon
sea salt

For the cashew cream, soak the cashews for at least 30 minutes. When ready, drain the cashews and add them with the vegetable stock, garlic and oil, then blend until smooth and creamy (if it is too thick, you can add a few splashes of water). Season well with sea salt.

Place a pot or large pan on high heat. When hot, add 2 tablespoons of olive oil and the onion. Reduce heat to medium and cook for 2 minutes, until the onions are soft and translucent. Add the garlic and cook for 30 seconds until it is fragrant, and then toss in the mushrooms, along with 1 tablespoon of oil. Season with sea salt and black pepper.

Cook for 3-4 minutes until the mushrooms release their liquid, and then add the cashews along with the vegetable stock. Cover and bring to the boil. Reduce heat and simmer for 15-20 minutes. Blend until smooth.

Meanwhile, prepare the soup topping by adding a drizzle of oil to a medium frypan. Add the mushrooms and garlic and cook for 2-3 minutes, until the mushrooms are caramelised. Add the cashews, Aleppo, and toss for a minute or so until the nuts are browned. Squeeze over the lemon juice and season with sea salt.

To serve, ladle the mushroom soup into bowls, drizzle over some of the cashew cream, add a spoonful of the mushroom topping and finish with a scatter of scallions.

BlueApron
Polish Sausage & Potato Casserole
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