| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Appetizers, Vegetarian |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Mushrooms, chopped |
| 1 |
sm |
Onion, chopped |
| 2 1/2 |
tb |
Oil |
| 1/2 |
c |
Cashew pieces, ground |
| 1 |
c |
Stock |
| 1 |
|
Vegetable bouillon cube |
|
|
Sea salt, to taste |
|
|
Cayenne pepper |
| 1 |
ds |
Sea kelp |
| 1/4 |
c |
Cashew pieces, whole |
INSTRUCTIONS
Saute 1 cup of the mushrooms with 1 1/2 Tbsp oil until tender. Blend the
sauteed vegetables with the ground cashew pieces, water, bouillon cubes,
sea salt, cayenne pepper and sea kelp. Heat the remaining oil and saute the
whole cashew pieces and the remaining 1 cup mushrooms until tender. Add
this to the blended mixture and bring just to a boil on low to medium heat.
Simmer everything for 10-20 minutes until hot throughout and the flavours
mingle. "This is an exquisite soup and one of my personal favorites." Keeps
several days in the refrigerator.
Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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