- 1 ounce (about 1 cup) dried porcini mushrooms or other dried wild mushrooms
- 3/4 cup unsalted cashews
- 6 cups low-sodium vegetable broth, divided
- 3 rutabagas, peeled and finely chopped
- 1 onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 lemon, Zest and juice of
- 3 tablespoons chopped fresh chives
Meanwhile, in a blender, combine cashews and 2 cups broth and blend until very smooth, about 1 minute. Pour cashew mixture into a large saucepan and add rutabagas, onion and remaining 4 cups broth. Remove mushrooms from the bowl with a slotted spoon, cut them into bite-size pieces and add them to the pot; carefully pour in the liquid the mushrooms soaked in, being sure to leave behind any grit that has settled in the bottom of the bowl.
Bring the soup to a boil over high heat, lower heat and simmer, uncovered, until rutabagas are tender, 15 to 20 minutes. Add bell pepper and lemon juice and simmer 3 minutes longer. Serve garnished with chives and lemon zest.
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