Wild Mushroom and Yam Soup

This delicious soup provides the added bonus of containing anti-inflammatory properties. The asparagus adds folic acid and the mushrooms add an exotic, earthy and delcious taste. Top it off with cashew cream and you have a yummy healing recipe.

4 cups water
2 Harvest Sun mushroom bouillon cube
1/2 medium size yam, about 3 cups, cubed
2 tablespoons butter, margarine or olive oil
1/3 cup shallots, diced
5 large brown button mushrooms, sliced
10 spears asparagus
2/3 cup dried wild mushrooms eg. pine, chanterelle, morel
1/4 cup nutritional yeast
2 teaspoons dried savory

1 cup cashew cream, coconut milk, rice milk or dairy cream/milk

In a medium size saucepan add yams and bouillon cubes. Bring to a boil, then let simmer until yams are tender.
In a medium fry pan, sauté shallots and button mushrooms in butter or margarine or olive oil, until softened, about 4 minutes. Add savory and stir fry to mix.
Add button mushroom mix, dried mushrooms, asparagus and nutritional yeast to yam mixture. Bring to a boil and then let simmer for about 20-30 minutes.
Using a hand held blender, process until desired consistency.

When soup has cooled a bit, slowly add cashew cream or alternatives.