Instructions: Red-skinned sweet potatoes are spicy. They marry well with the milder white potato and subtle earthy flavors of mushrooms and artichokes. Since powdered vegetable bouillons can be bitter, this soup is sweetened with apple juice. We liked the blend of French herbs and Thai spices. This chunky soup goes well with an oat and nut bread or cornbread.

Makes 7 to 8
cups of soup.

1. Peel, quarter and thinly slice the onion. Transfer to a sprayed 3-quart saucepan; turn heat to medium. Stir occasionally and add the garlic after about 3 minutes.

2. Meanwhile, peel, quarter and thinly slice both potatoes. Add to the saucepan. Drain artichoke hearts; if frozen, no need to thaw: add to the pan. Cut the mushrooms, caps and stems, into 1/4-inch slices and add to the saucepan. Season with pepper, Thai spice, French herbs and orange peel.

3. When the onion is soft and all is aromatic, add the apple juice and bring to a boil. Add the broth and bring to a boil. Reduce heat, cover - ajar - and simmer for 25 minutes or until potatoes are tender.

4. Meanwhile warm about 8 cashews in a small skillet; season with chili powder and fennel seed. Remove to a mortar and pestle and pulverize. Mix with the buttermilk. Set aside.

5. To serve: Remove soup from heat. Taste and adjust seasonings. Stir in the cilantro or leafy green of choice. Stir in the nut-milk mixture. Serve at once. and iron.

French Herbs, called "Bouquet Garni," by Spice Islands: oregano, savory, marjoram, rosemary, basil, sage, thyme, dill, tarragon.

Thai spice by McCormick: chili pepper, ginger, coriander, red pepper, cumin, cinnamon, star anise, salt, garlic, lemon peel, shallots, jalapeno pepper, cornstarch.

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