Step 1

Boil two cups of water. Place the raw cashews in a large mug or small mixing bowl. Pour the boiled water over the cashews and let them soak for 10 minutes

Step 2

Drain the water from the cashews and blend them in a blender with vegetable broth and corn starch, until smooth. Set aside to add later.

Step 3

Add oil to a large dutch oven on medium heat. Let the oil heat up for one minute. Add the onions and sauté until lightly golden brown.

Step 4

Add the mushrooms and sauté until the liquid evaporates. Should be about 5-8 minutes.

Step 5

Add in the rest of the vegetables, miso paste, seasonings and broth. Cover and bring to a boil. Turn heat down to medium low and simmer for 15-20 minutes, or until vegetables are tender.

Step 6

Once the soup has cooked, pour in the cashew cream, black pepper. Stir on low heat until the chowder thickens up. Remove from heat and add lemon juice and salt to taste then stir. Serve with saltines or crackers.