Vegetarian WInter Meal --- Vegetable Soup

1 oz. (about 1 cup) dried porcini mushrooms or other dried wild mushrooms
3/4 cup unsalted cashews
6 cups low-sodium vegetable broth, divided
3 rutabagas, peeled and finely chopped (or substitute carrots)
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
Zest and juice of 1 lemon, divided
 3 Tbsp. chopped fresh chives


 Put mushrooms in a bowl, cover with 1/2 cup boiling water and set aside to let soak 10 minutes. Meanwhile, in a blender, combine cashews and two cups broth and blend until very smooth, about 1 minute. Pour cashew mixture into a large saucepan and add rutabagas (or carrots), onion and remaining four cups broth. Remove mushrooms from the bowl with a slotted spoon, cut them into bite-size pieces and add them to the pot; carefully pour in the liquid the mushrooms soaked in, being sure to leave behind any grit that has settled in the bottom of the bowl. Bring the soup to a boil over high heat; then lower heat and simmer, uncovered, until rutabagas (or carrots) are tender, 15 to 20 minutes. Add bell pepper and lemon juice and simmer 3 minutes longer. Serve garnished with chives and lemon zest

recipe source here

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