• 6 medium or 4 large gold potatoes
• 1 can corn
• 1 cup white mushrooms, sliced
• 4 cups vegetable broth
• ½ cup white wine (or ¼ cup lemon juice)
• 3 large leeks, diced- white parts only
• ½ yellow onion, diced
• 3 garlic cloves, minced
• ½ cup raw cashews
• ½ cup plant milk
• ¼ cup butter (v)
• Salt and pepper
• Parsley for garnish
• For mushroom bacon: 1 tbsp liquid smoke, 1 tbsp soy sauce, ½ tbsp maple syrup, sprinkle of smoked paprika
1.
In a small bowl, cover cashews with boiling water. Set aside. Fill a large pot with water and salt, bring to a boil. Dice your potatoes into bite size pieces, boil for 3-5 minutes until al dente. Drain and set potatoes aside. In the same pot over medium high heat, add the butter, diced onion and leeks. Sautee until translucent, then add your wine. Add salt, pepper, and garlic. Add potatoes and corn. Sautee while mixing for about 1-2 minutes. Add vegetable broth, turn heat to low.
2.
In a blender, add soaked cashews and milk, blend until smooth. (If you have a nut allergy, a can of full fat coconut milk works instead of cashew cream) Add into soup.
3.
In a bowl, add mushrooms, soy sauce, liquid smoke, maple syrup and smoked paprika, mix until all mushroom pieces are coated. Air fry at 400 for 10-15 minutes, flipping halfway. Or in the oven on 385 F for 30 minutes while soup simmers.
4.
Serve up your soup and top with mushroom bacon pieces and fresh parsley, enjoy!