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Categories:Viewed: 40 - Published at: 9 years ago
Ingredients
- 1 12 lbs thinly sliced mushrooms (a mixture of varieties is nice)
- 14 cup margarine
- 2 garlic cloves, minced
- 12 lb dry-roasted cashews, coarsely chopped
- 5 cups water
- 2 -3 vegetable bouillon cubes, dissolved
- 14 cup minced parsley
- 1 pinch chili powder
- nutmeg (optional)
Method
- In a 4 quart pot, saute the mushrooms in butter till tender.
- Add garlic.
- Saute on low heat 5 minutes.
- In a blender, puree the cashews with the water until very smooth.
- Add to the mushrooms.
- Add the bouillon and cook on low heat, stirring frequently, until the soup begins to thicken.
- Add parsley and nutmeg.
- Serve.
