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Recipe by: somia
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See below ingredients and instructions 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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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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