Broccoli Bisque with Shiitake Mushrooms

1¼ cup cashews

4 tablespoons extra-virgin olive oil, divided

1 cup sliced shiitake mushrooms

1 medium onion, diced

3 celery ribs, thinly sliced

6 cloves garlic, minced

5 cups vegetable broth

4 cups broccoli, cut into small florets

2 tablespoons tamari

2-3 tablespoons fresh dill, minced

Salt and pepper to taste

Put cashews in a small bowl, add cold water to cover and soak overnight (see note).

Heat soup pot over medium high flame, add 1 tablespoon olive oil and swirl to coat. Add shiitake mushrooms and saute until the mushrooms release liquid and then dry slightly, about 5-8 minutes. Remove from pot and set aside.

Add 3 tablespoons oil to pot and then add onion and celery. Saute until tender, 6-8 minutes. Add garlic and saute until aromatic, about 30 seconds. Add stock and broccoli and stir to combine. Bring to a boil and then reduce heat and simmer, covered, until the broccoli is tender, about 15 minutes.

Drain soaked cashews and add to the soup. Blend the bisque using an immersion blender or stand blender until smooth and creamy. Stir in reserved mushrooms, tamari and dill and heat through. Season with salt and pepper.

Serves four to six.

Cook's note: No need to soak the cashews if you are using a power blender such as a Vitamix or Blendtec.

Flavour Cooking School, Forest Park