Step 1

Blend the soy milk & cashews (discard soaking water) together until very smooth. Set aside.

Step 2

In a large sauce pot over medium heat, add 1 tablespoon butter. When heated, add mushrooms and sauté until the liquid evaporates (about 3 minutes). Now add 1 clove minced garlic and soy sauce. Sauté until the mushrooms are tender & lightly browned. About 2-4 minutes. Remove mushrooms and set aside.

Step 3

Wipe out the same pot and return to stove. Heat butter over medium heat. Add onion and sauté until translucent, about 2-3 minutes. Add celery, carrots, garlic & thyme. Sauté about 5-7 minutes or until veggies are tender.

Step 4

Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down about  3-5 minutes. Stir often.

Step 5

Sprinkle flour over veggies and stir constantly for 30-60 seconds.

Step 6

Stir in broth and add potatoes, bay leaf, kelp granules, and salt. Bring to a simmer for about 10-15 minutes, until potatoes are tender. Discard bay leaves.

Step 7

Turn heat to medium low and slowly stir in cashew cream. Taste for seasoning and add more if needed. Cook for 3-4 minutes and remove from heat. Stir in mushrooms, lemon juice and fresh cracked pepper.

Step 8

Place in your favorite soup bowls & garnish with fresh parsley. Side with crackers or crispy bread. Enjoy!