Instructions

1. Soak the cashews in warm water.
2. In a food processor, chop the mushrooms until they look like coarse crumbs and set aside.
3. Then process the leeks (whites and just a bit of green) until they are evenly chopped into bite-sized pieces.
4. Heat the oil over medium heat in a large soup pot and add the mushrooms, leeks, and half the salt. Cook uncovered for 10-15 minutes, stirring often.
5. When the leeks are tender and the mushrooms are flavorful and soft, add the broth, water, and remaining salt. Cook until heated through evenly, 3-5 minutes.
6. Transfer the vegetables and broth to a blender. Mince the garlic and add it with the drained cashews, herbs and pepper, if desired.
7. Blend well until very smooth; add more salt and pepper as desired. 
8. Garnish with chervil or chives.