Roasted Wild Mushroom Chowder recipes

Name: Roasted Wild Mushroom Chowder recipes
Ingredients: 1-1/2 lbs assorted mushrooms (cremini, shiitake, oyster, and chanterelle); 1 cup leeks, small diced (about 1 leek); 1 cup carrots, small diced; 1 cup celery, small diced; 2 tbsp minced garlic; 1 tbsp minced fresh thyme; 1/2 cup pale dry sherry (divided); 2 tbsp vegan Worcestershire sauce; 1 tsp Louisiana Hot Sauce or Tabasco; 8 cups low-sodium vegetable broth; 2 cups baby red potatoes, small diced; 1-1/2 cups cashew cream (see recipe below); 3 tbsp extra virgin olive oil; salt; pepper; chives; 1 cup cashews (soaked for about 4 hours if you have time); water