Cashew Cream:

• 4 cups whole, raw cashews, rinsed.
• Place cashews in a bowl, cover with cold water, & soak in the fridge over night.
• After they soak, drain the cashews & rinse under cold water.
• Place half of the cashews in a blender, cover with water by an inch, & puree until smooth. Use a fine strainer if needed to remove any coarse bits. Repeat with the other half of the cashews.

Kombu Broth:

• 4 pieces of Kombu seaweed & 2 quarts water.
• Simmer Kombu with water in a medium size pot & cook for 40 mins. Strain or remove the Kombu from the broth.

 Smoked Shrooms:

• 1 cup diced King Trumpet mushrooms.
• Liquid Smoke.
• Saute the shrooms & a few dashes of Liquid Smoke in a pan, until tender.

 Chowder:

• 1 tablespoon olive oil.
• 1 cup diced white or yellow onion.
• 1 cup peeled & diced white potatoes.
• 1&1/2 cups of the Kombu broth.
• The cashew cream.
• The smoked shrooms.
• 1 yeaspoon lemon juice.
• 1/2 teaspoon hot sauce.
• 2 teaspoons salt.
• 2 teaspoons pepper.
• Heat the oil in a soup pot on medium-high heat. Add the onion & potato, stir frequently, cook 10 minutes.
• Add the Kombu broth, cashew cream, & smoked shrooms. Cook on low heat, stir frequently, for 15 minutes. Add water as needed to thin the soup while cooking.
• Season with lemon juice, hot sauce, salt, & pepper.