Mushroom Cashew Bisque

* Exported from MasterCook *

MUSHROOM CASHEW BISQUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CASHEW CREME-----
1/2 c Raw cashews
1/2 c -- water
-----BISQUE-----
1/3 c Shiitake mushrooms -- dried
6 c Hot vegetable broth or water
1 c Onions -- diced
1 c Carrots -- diced
1/2 c Celery -- diced
1 t Olive oil
1 t Sesame oil
1 t Garlic -- minced
4 c Mushrooms, fresh -- chopped
1 t Sherry wine
1 Bay leaf
pn Black pepper
3 tb Soy sauce,low sodium
1/3 c Parsley, fresh -- finely
-chopped
1/3 c Unbleached white flour
1/4 c Cashew creme
2 tb Cashew butter

To make cashew creme: Puree cashews and 1/4 cup water
in blender or food processor.

Slowly add another 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 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: 232 cal; 8 g prot; 300 mg sod; 35 g
carb; 10 g fat; 0 mg chol; 203 mg cal

From DEEANNE's recipe files



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