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Ingredients:

¼ cup olive oil

10 Shiitake Mushrooms, stems removed, sliced

12 Baby Bella or Crimini Mushrooms, sliced

½ cup dried mushrooms, (pour boiling water over and soak for 2 hours )

1 Onion, chopped

2 cups chopped Leeks

2 shallots

2 t. plus 2 t. chopped garlic

1 t. plus 1 t. Herbs de Provence

½ cup white wine

1 t. salt + ½ t. pepper

½ cup cashews, soaked for 2 hours

2 Tbs. white miso

6 cups water

¼ cup Aji Mirin

2 Tbs. Tamari

Fresh chopped parsley for garnish

Instructions:

1. In a large stockpot, sauté the Leeks, shallots, and onions with the 2 t. garlic. Drain the soaked mushrooms, chop them, and add them to the pot with the onions.
2. Sauté for 10 minutes, until soft. Add the water, bring to a boil, and reduce the heat to a simmer, and add the salt and Herbs de Provence. Let cook for 10 minutes.
3. Meanwhile, in a heavy sauté pan, sauté the mushrooms in a little olive oil with 2 t. minced garlic.  Add the Herbs de Provence.  Sauté for 10 minutes, add the Mirin and Tamari.  Cook for a few more minutes until all the liquid is absorbed.  Set aside.
4. Drain the cashews. In a blender, add the cashews, miso, and 3 cups of the soup and puree until smooth.
5. Return soup to pot and add the sautéed mushrooms. Taste for salt.
6. Ladle into bowls and garnish with fresh parsley