1 ounce (about 1 cup) dried mushrooms or dried mushrooms
6 cups vegetable broth low-sodium, divided
3 / 4 cup unsalted cashews
1 onion, finely chopped
3 rutabaga, peeled and finely chopped
Lemon zest and juice of 1 lemon, divided
1 red bell pepper, seeds removed and finely chopped
3 tablespoons chopped fresh chives
Put the mushrooms in a bowl, cover with 1 / 2 cups boiling water and set aside to let the heat 10 minutes.
Meanwhile, in a blender, combine cashews and 2 cups broth and blend until very smooth, about 1 minute. Pour cashew nuts in a large saucepan and add the swede, onions and remaining 4 cups broth. Remove mushrooms from pan with a slotted spoon and cut into small pieces and add to the pan, carefully pour in the liquid the mushrooms soaked in, and remember to leave some dirt that has settled in bottom of the bowl.
Bring the soup to a boil over high heat, reduce heat and simmer, uncovered, until the rutabaga is tender, 15 to 20 minutes. Add pepper and lemon juice and simmer 3 minutes more. Garnish with chives and lemon zest.