Creamy Cashew Mushroom Soup

A few days ago I tweeted about homemade cream of mushroom soup and a few folks asked for the recipe.  So here it is!

Creamy Cashew Mushroom Soup
1 cup raw cashew pieces
1 clove garlic, minced
1 Tbsp. lemon juice
Hot water
1 Tbsp. Earth Balance margarine
15 button or cremini mushrooms, sliced
2 small yukon gold potatoes, thinly sliced and diced
1 quart water or unsweetened almond milk
1 bouillon cube
1 tsp. salt (or to taste)
Lots of coarsely ground black pepper

Put cashew pieces, garlic and lemon juice in a small cup (if you have an immersion blender) or blender.  Pour hot water over the cashews- just enough to cover.  Set aside for about 20 minutes or until water has cooled.

Heat Earth Balance in a large saucepan.  Add sliced mushrooms and saute until they are softened and release their juices.  Then add the potatoes and either broth or almond milk or a bit of both.  Drop in the bouillon cube.  Bring to a light simmer and simmer until potatoes are tender and bouillon is dissolved.

Retrieve your soaked cashews and puree the cashew/garlic/lemon mixture until very smooth.  This works best with a fancy-schmancy blender, but even my cheap one works okay with these quick-soaked cashews.
Then stir the pureed cashews into the mushroom soup and heat through.  It's best if you don't boil it after this point.  Add salt and coarsely ground black pepper to taste.  I recommend serving with toast or some crackers.