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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|Serving Size: 1 Serving (773g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 116 (68%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 2824.1mg||97 %|
|Potassium 83.3mg||2 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 13.3g|
|Protein 0.6g||1 %|
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Calories per serving: 171
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