Don't worry! No oysters were harmed in the making of this soup. We've recreated a favorite, using oyster mushrooms to cultivate a rich, earthy flavor. Soaked cashews, blended with braised potatoes and our house-made rice milk and vegetable stock, create an incredibly thick, creamy base, into which we fold perfectly cooked bits of celery, onion, carrot, local squash, bell peppers, and just the right herbs, spices, and, of course, more mushrooms. Enjoy!