INGREDIENTS
2
Bay leaves
1
Celery stick
15
Crimini/swiss brown mushrooms, medium
3
Garlic cloves
1
Leek, large
1 tsp
Lemon, zest
10 g
Porcini mushrooms, dried
1
Sweet potato, medium
10
sprigs Thyme, fresh
3 cups
Chicken or vegetable stock, good quality
1/2 tsp
Dijon mustard
1 tbsp
Fish sauce
1 tbsp
Lemon juice
1/2 tsp
Black pepper
3 tbsp
Cashew
2 tbsp
Butter or ghee