4 Servings Dairy-Free

Absolutely sinful, this creamy bisque has a rich mushroom taste. We garnish it with a few drops of sherry and some chopped chives.

In large saucepan, heat oil over medium heat. Add leeks, garlic, celery root and carrots and cook, stirring often, until softened, about 5 minutes. Add all mushrooms and cook, stirring often, 5 minutes. Add thyme, paprika and nutmeg. Add sherry and cook, until almost evaporated. Stir in 4 cups of vegetable stock. Cover and simmer 20 minutes.

In food processor or blender, combine cashews, lemon juice, miso and remaining 2 cups of stock; process until smooth. (Texture should be similar to heavy cream, add more stock if necessary.) Strain mixture though fine-meshed sieve set over bowl. Whisk cashew cream into soup until well blended. Let simmer 5 minutes to thicken soup. Season with salt and pepper. Sprinkle with chopped chives if desired.

Per Serving: 314 Cal.; 11G Prot.; 19G Total Fat (3G Sat. Fat); 0 Chol.; 1, 794MG Sod.; 4G Fiber.