Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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