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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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When I was vegan, I missed good cream soups. This one has an excellent, unique flavor. It isn't low fat though, sorry. 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:
1. In a 4 quart pot, sauté the mushrooms in butter till tender.
2. Add garlic.
3. Sauté on low heat 5 minutes.
4. In a blender, purée the cashews with the water until very smooth.
5. Add to the mushrooms.
6. Add the bouillon and cook on low heat, stirring frequently, until the soup begins to thicken.
7. Add parsley and nutmeg.
8. Serve.
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