Robin Quivers’ Cream of Mushroom Soup

In a large pot, heat the oil over medium-high heat. Add the mushrooms, leeks, garlic, fennel seeds, coriander seeds, thyme and bay leaf, and sauté until the mushrooms become soft, about 5 minutes. Add the cashews, water or stock, salt and black pepper. Bring to a boil, reduce to a simmer, and cook for 15 minutes.

Discard the thyme stems and bay leaf. Purée the soup in a blender, in batches if necessary, adjusting the consistency with more water or stock if desired. Prep time: 15 min. Cook Time: 25 Min