Soak the cashews for at least an hour

Drain the cashews and put them in a high speed blender with 1/4 cup fresh water.

Blend on high until smooth and creamy, add more water if needed to make it a pouring consistency. Pour into a small jug, no need to rinse the blender.

Soak the dried porcini in 500ml boiling water for 20 minutes.

Meanwhile gently fry the leek and chestnut mushrooms in the olive oil for 10 minutes until the leek is soft and the mushrooms are releasing their juices.

Strain the porcini through a fine meshed sieve, keeping the soaking liquid for your stock.

Finely chop the porcini and add to your leek and chestnut mixture along with the garlic and fry gently for a further two minutes.

Pour the porcini soaking liquid over the leek and mushroom mixture and bring to a simmer.

Crumble in the vegetable stock cube and add the chopped herbs, tamari and a little black pepper.

Simmer for 10 minutes then transfer to the blender and blend until smooth and creamy. Add a little more water to thin if necessary.

Add salt and black pepper to taste

Pour the mushroom soup into warmed bowls, top with a swirl of cashew cream, a sprinkling of paprika and a leaf of parsley.

Serve with warm Thyme Malthouse Bread Rolls