5 cups chunked mixed organic mushrooms (I used 2 cups white button mushrooms, and 3 cups mixed of Trumpet Royal, Forest Nameko, Velvet Pioppini and Maitake Frondosa varieties, equal parts) PS- I saved the smallest mushrooms for garnish-optional (see picture above)
5 raw organic garlic scapes, wash well or Chives if you can not find them
1 large organic cherry bomb pepper, halve, de-seed and fine chop
In your blender, grind the cashews to a fine meal. Add 1 cup water and blend on high for 1 minute. Now add 2 cups mushrooms and blend well. Add the rest of the water and mushrooms and blend on high until smooth. Snap the woody ends off 4 of the garlic scapes and break them into quarters. Add to the blender and blend on high until smooth, about 2 minutes–this is your soup mixture. Fine slice the 1 remaining garlic scape for garnish. Heat the soup mixture on low heat until it reaches 105 degrees F [use a calibrate thermometer to be sure]. Place in serving bowls and garnish evenly with the scape slices, cherry bomb dices, and mini mushrooms if you saved them like I did.