Green of Mushroom Soup

I know it's a weird sounding name, but it's exactly what it is, green, and mushroomy - and really, really good. I don't know about you, but around here, if I make a pot of amazing soup, and offer salad to go with it, nobody ever wants the salad. I'm determined to get those wonderful dark, leafy greens into us somehow, so adding them to the soup makes sense.

I will admit that this recipe is a little bit mess-intensive, and I apologize for that. Make it with friends, and have them help with the cleanup as you go along. It's well worth washing an extra pot and a blender.

Green of Mushroom Soup

1 onion, chopped
3 cloves garlic, chopped
1 pound cremini (baby portabella) mushrooms, chopped
4 cups kale, finely shredded
4 cups vegetable or mushroom broth
1 T wakame (seaweed)
1 cup raw cashews
1/4 cup low sodium tamari
1/2 tsp salt
1/4 tsp pepper
1/2 tsp red pepper flakes
2 cups almond milk
1/4 cup miso

Sauté onion and garlic in a little water, over medium-high heat, for about 5 minutes.
Add kale and mushrooms, and cook about 5 minutes more.
Add the broth, wakame, cashews, tamari, salt, pepper, red pepper flakes. Bring to a gentle boil, then simmer about 10 minutes, to soften the wakame and cashews.

Add the milk, then blend, in 3-4 batches, in a blender on highest speed, for about 1 minute per batch, until it's nice and smooth. Add the miso to the first batch to blend it in well. Pour all the blended soup into another large pot or bowl while you empty and blend the first potful.
Rewarm the blended soup to a good steamy simmer, but don't boil it. Serve with a garnish of thinly sliced mushrooms and chopped cashews.