Mushroom Nut Soup
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Ingredients
- 2 cups chopped mushrooms
- 1 small onion, chopped
- 2 ½ tablespoons extra-virgin olive oil
- ½ cup ground raw cashew pieces
- 1 ¼ cups of water
- 2 vegetable bouillon cubes
- Celtic Sea Salt
- Cayenne pepper
- 2 dashes sea kelp
- 1 teaspoon chopped parsley
- 1 teaspoon chopped basil
- 1 teaspoon chopped thyme
- ¼ cup whole raw cashew pieces
Instructions
- Saute 1 cup of the mushrooms with the onion in 1 ½ tablespoons of olive oil until tender. Blend the sauteed vegetables with the ground cashew pieces, water, bouillon cubes, sea salt, cayenne pepper, sea kelp, parsley, basil, thyme. Heat the remaining oil and saute the whole cashew pieces and the remaining 1 cup of mushrooms until tender. Add this to the blended mixture and bring to a boil. Simmer everything on low heat for 20 minutes until hot throughout.
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