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Cream of Mushroom Soup

What you need: 

1.5 lbs thinly sliced mushrooms (a mixture of varieties is nice)
1/4 cup margarine
2 cloves garlic, minced
1/2 lb dry roasted cashews, coarsely chopped
5 cups water
2 to 3 cubes veggie bouillon, dissolved
1/4 cup minced parsely
pinch of chili powder
nutmeg to taste (optional)

What you do: 

1) In a 4 quart pot, saute the mushrooms in butter till tender. Add garlic. Saute on low heat 5 minutes.
2) In a blender, puree the cashews with the water until very smooth. Add to the mushrooms.
3) Add the boullion and cook on low heat, stirring frequently, until the soup begins to thicken. Add parsely and nutmeg.
Serve.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

DELICIOUS!!!  I was never a fan of mushrooms really but this Thanksgiving I wanted to make green bean casserole for the first time and everyone thought it was fantastic!  Thank you so much for this recipe, it is going into my meal repertoire.

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This is really simple to make. I modified it by using olive oil instead of the marg. I wasn't really sure how many lbs=cups I need to use, so I used 1cup of cashews.  End result was great!

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