Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
Put mushrooms in a bowl, cover with 1/2 cup boiling water and set aside to let soak 10 minutes.
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.