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Vegan Potato & Mushroom Soup Recipe from Wil Yeung
Ingredients
  • ½ pound cremini mushrooms, divided
  • 3 tablespoons extra-virgin olive oil, divided, plus more for serving
  • 1 large white onion (about 12 ounces)
  • 2 to 3 garlic cloves
  • 1 medium Russet potato (about 10 ounces)
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • ¼ cup raw cashews
  • 4 cups vegetable stock (homemade or Better Than Bouillon) or water
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