• Cut the bacon into 1-inch pieced. Cook in a heavy bottomed soup pot set over medium heat, until crisp, 6-8 minutes. Remove from the pan and drain on paper towels.
• Return the pot to the stove and add the butter. When the butter is melted, add the shallot and celery and cook 2-3 minutes, or until softened. Stir in the mushrooms and cook another 1-2 minutes. Add the vegetable stock and bring to a simmer. Add the oysters and the juices; simmer without boiling 2-3 minutes, until the edges of the oysters begin to curl. Stir in the cream, parsley and bacon; simmer until heated through. Season to taste with hot sauce and salt.
• Serve immediately, with additional hot sauce to taste.

For cashew cream:

• Cover 1 cup of cashews with water; soak overnight. In a pan set over low heat, sweat 1/2 onion and 1 garlic clove in 1 tablespoon olive oil until translucent. Transfer to a blender along with 1 cup vegetable stock and the soaked cashews. Blend on high until smooth. Yields 2 cups. (Can be frozen.)