Description
When i was vegan, i missed good cream soups. This one has an excellent, unique flavor. It isn't low fat though, sorry.
Ingredients
- Mushrooms
- Margarine
- Garlic Cloves
- Dry-roasted Cashews
- Water
- Vegetable Bouillon Cubes
- Parsley
- Chili Powder
- Nutmeg
Instructions
- In a 4 quart pot, saut the mushrooms in butter till tender
- Add garlic
- Saut on low heat 5 minutes
- In a blender, pure 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