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Blend the soy milk & cashews (discard soaking water) together until very smooth. Set aside.
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.
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.
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.
Sprinkle flour over veggies and stir constantly for 30-60 seconds.
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.
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.
Place in your favorite soup bowls & garnish with fresh parsley. Side with crackers or crispy bread. Enjoy!