Magnificent Mushroom Soup
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
mushrooms
chopped |
*
|
| 1 | small |
onions
chopped |
|
| 2 ½ | tablespoons |
vegetable oil
|
|
| ½ | cup |
cashew nuts
pieces, ground |
*
|
| 1 | cup |
stock
|
|
| 1 | x |
vegetable stock cubes
|
*
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | dash |
sea kelp
|
* |
| ¼ | cup |
cashew nuts
whole pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
mushrooms
chopped |
*
|
| 1 | small |
onions
chopped |
|
| 38 | ml |
vegetable oil
|
|
| 118 | ml |
cashew nuts
pieces, ground |
*
|
| 237 | ml |
stock
|
|
| 1 | x |
vegetable stock cubes
|
*
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
cayenne pepper
|
*
|
| 1 | dash |
sea kelp
|
* |
| 59 | ml |
cashew nuts
whole pieces |
*
|
Directions
Sauté 1 cup of the mushrooms with 1½ tablespoon oil until tender.
Blend the sautéed vegetables with the ground cashew pieces, water, bouillon cubes, sea salt, cayenne pepper and sea kelp.
Heat the remaining oil and sauté 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 to 20 minutes until hot throughout and the flavours mingle.
