For a colder weather version, use red wine instead of lemon juice, and minced fresh thyme or rosemary instead of chives.

SERVES 4 (MAKES ABOUT 5 CUPS)

INGREDIENTS

• 3 tablespoons vegan butter, divided
• 1 tablespoon olive oil
• 1 cup finely chopped red onion
• 1 tablespoon finely chopped garlic
• 4 cups sliced white button mushrooms (10 ounces)
• 1 quart vegetable stock
• 1/4 cup dried wild mushrooms, such as porcini
• 2 tablespoons fresh, strained lemon juice
• 1/4 teaspoon kosher salt
• 8 grinds black pepper
• 1/2 cup plain unsweetened cashew milk, at room temperature
• 1/4 cup minced fresh chives, plus additional 2 teaspoons for garnish, if desired

PREPARATION

1. Melt 1 tablespoon of the vegan butter with the oil over medium heat in a Dutch oven or medium saucepan.
2. Add the onion and garlic, and sauté until the onion has softened, 3 or 4 minutes.
3. Add the button mushrooms, and sauté until softened, about 3 minutes.
4. Add the stock, dried mushrooms, lemon juice, salt, and pepper, and raise the heat to medium high.
5. Bring to a boil, then cover and simmer over low heat for 20 minutes.
6. Stir in the cashew milk, the remaining 2 tablespoons vegan butter, and the chives.
7. Puree with an immersion blender, blender, or food processor until smooth.
8. Serve warm, garnishing with extra chives if desired.