Mushroom Soup With Cashew Cream
INGREDIENTS
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The original recipe makes about 8 quarts of soup; we halved the recipe as most kitchens
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aren't equipped with a large enough stockpot to make that volume of soup.
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If you do have a large enough pot, the soup is wonderful as leftovers and is great for
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sharing with friends. Don't have 8 (or more) hours to soak the cashews? Pour over
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boiling (instead of tepid) water, tightly cover the bowl in plastic wrap to trap in
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steam, and they'll be ready to blend into cashew cream in about half
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the time.
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3 cups raw cashews (about 1 pound)
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1 ounce dried porcini mushrooms
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2 cups boiling water
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2 tablespoons olive oil
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1 sweet onion (such as Vidalia), quartered and thinly sliced
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1 1/2 celery stalks, thinly sliced
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1 big bunch flat-leaf parsley, divided
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2 tablespoons kosher salt, plus more to taste
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1/2 teaspoon freshly ground black pepper, plus more to taste
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1 pound cremini or button mushrooms, cleaned and roughly chopped
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2 pounds assorted mushrooms such as shiitakes, portobellos, oysters, maitakes, chanterelles, or morels, cleaned and roughly chopped
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3-4 teaspoons golden balsamic or sherry vinegar
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Loaf of crusty whole-wheat bread, for serving
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