4 SERVINGS DAIRY-FREE Absolutely sinful, this creamy bisque has a rich mushroom taste. We garnish it with a few drops of sherry and some chopped chives. In large saucepan, heat oil over medium heat. Add leeks, garlic, celery root and carrots and cook, stirring often, until softened, about 5 minutes. Add all mushrooms and cook, stirring often, 5 minutes. Add thyme, paprika and nutmeg. Add sherry and cook, until almost evaporated. Stir in 4 cups of vegetable stock. Cover and simmer 20 minutes. In food processor or blender, combine cashews, lemon juice, miso and remaining 2 cups of stock; process until smooth. (Texture should be similar to heavy cream, add more stock if necessary.) Strain mixture though fine-meshed sieve set over bowl. Whisk cashew cream into soup until well blended. Let simmer 5 minutes to thicken soup. Season with salt and pepper. Sprinkle with chopped chives if desired. PER SERVING: 314 CAL.; 11G PROT.; 19G TOTAL FAT (3G SAT. FAT); 0 CHOL.; 1,794MG SOD.; 4G FIBER. By Kathleen on Feb 20, 1999. Recipe by: Vegetarian Times, June 1998, page 51