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Robin Quivers’ Cream of Mushroom Soup
Ingredients
  • 2 tablespoons olive oil
  • 1 pound mushrooms cleaned and sliced (a mix of maitake, trumpet, enoki, shiitake and oyster)
  • 1 cup chopped, well-washed leeks
  • 3 cloves garlic, sliced
  • 2 teaspoons fennel seeds
  • 1 teaspoon coriander seeds
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • ⅔ cup raw cashews
  • 2 ½ cups water or low-sodium vegetable stock
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
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