" Cream" of Mushroom Soup
Ready In: 40 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs thinly sliced mushrooms (a mixture of varieties is nice)
- 1⁄4 cup margarine
- 2 garlic cloves, minced
- 1⁄2 lb dry-roasted cashews, coarsely chopped
- 5 cups water
- 2 -3 vegetable bouillon cubes, dissolved
- 1⁄4 cup minced parsley
- 1 pinch chili powder
- nutmeg (optional)
Directions
- In a 4 quart pot, sauté the mushrooms in butter till tender.
- Add garlic.
- Sauté on low heat 5 minutes.
- In a blender, purée the cashews with the water until very smooth.
- Add to the mushrooms.
- Add the bouillon and cook on low heat, stirring frequently, until the soup begins to thicken.
- Add parsley and nutmeg.
- Serve.
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