Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------CASHEW CREME-----------------------------
1/2 c Raw cashews 1/2 c ;water

---------------------------BISQUE--------------------------------
1/3 c Shiitake mushrooms; dried 1 ts Sherry wine
6 c Hot vegetable broth or water 1 Bay leaf
1 c Onions; diced pn Black pepper
1 c Carrots; diced 3 tb Soy sauce,low sodium
1/2 c Celery; diced 1/3 c Parsley, fresh; finely
1 ts Olive oil -chopped
1 ts Sesame oil 1/3 c Unbleached white flour
1 ts Garlic; minced 1/4 c Cashew creme
4 c Mushrooms, fresh; chopped 2 tb Cashew butter

To make cashew creme: Puree cashews and 1/4 cup water in blender or
food processor.

Slowly add another 1/4 cup water to make a smooth creme.

To make bisque: Rince and soak dried mushrooms in one cup hot stock
tomake broth. Drain and reserve liquid.

Finely chop rehydrated mushrooms and set aside.

Saute onions, carrots and celery in olive andsesame oils over medium
heat until lightly browned.

Add garlic, fresh and rehydrated mushrooms and 4 tbs reserved
mushroom liquid. Continue tocook until mushrooms are soft, about 3 to
5 minutes.

Add sherry, bay leaf, pepper, soy sauce, parsley, remaining mushroom
liquid and water. Bring to a boil, lower heat and simmer for 20
minutes.

Remove from heat, reserve 2 cups liquid and cool to room temperature.

Whisk together flour and reserved liquid until smooth.

Bring soup back to simmer and stir in flour mixture, cashew butter
and cashew creme. Heat for 5 minutes or until slightly thickened.

Per serving: 232 cal; 8 g prot; 300 mg sod; 35 g carb; 10 g fat; 0 mg
chol; 203 mg cal

From DEEANNE's recipe files

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