Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. --CASHEW CREME-- 1/2 c Raw cashews

  2. 1/2 c -- water

  3. --BISQUE-- 1/3 c Shiitake mushrooms -- dried

  4. 6 c Hot vegetable broth or water

  5. 1 c Onions -- diced

  6. 1 c Carrots -- diced

  7. 1/2 c Celery -- diced

  8. 1 t Olive oil

  9. 1 t Sesame oil

  10. 1 t Garlic -- minced

  11. 4 c Mushrooms, fresh -- chopped

  12. 1 t Sherry wine

  13. 1 Bay leaf

  14. pn Black pepper 3 tb Soy sauce,low sodium

  15. 1/3 c Parsley, fresh -- finely

  16. -chopped 1/3 c Unbleached white flour

  17. 1/4 c Cashew creme

  18. 2 tb Cashew butter

  19. 1/4 cup water in blender or food processor. Slowly add another

  20. 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

  21. 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:

  22. 232 cal;

  23. 8 g prot;

  24. 300 mg sod;

  25. 35 g carb;

  26. 10 g fat;

  27. 0 mg chol;

  28. 203 mg cal From DEEANNE's recipe files

Comments

882,796
Send feedback