Mushroom cashew bisque Recipe

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Mushroom cashew bisque

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Ethnic, Soups & Stews, Vegetarian	Rating:	0
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Ingredients:

		CASHEW CREME
1/2	cup	Raw cashews
1/2	cup	Water
		BISQUE
1/3	cup	Shiitake mushrooms, dried
6	cup	Hot vegetable broth or water
1	cup	Onions, diced
1	cup	Carrots, diced
1/2	cup	Celery, diced
1	tsp	Olive oil
1	tsp	Sesame oil
1	tsp	Garlic, minced
4	cup	Mushrooms, fresh, chopped
1	tsp	Sherry wine
1		Bay leaf
		Pn Black pepper
3	tbsp	Soy sauce, low sodium
1/3	cup	Parsley, fresh, finely
		-chopped
1/3	cup	Unbleached white flour
1/4	cup	Cashew creme
2	tbsp	Cashew butter

Procedures:

1	To make cashew creme: puree cashews and ?cup water in blender or food processor.
2	slowly add another ?cup water to make a smooth creme.
3	to make bisque: rince and soak dried mushrooms in one cup hot stock tomake broth.
4	Drain and reserve liquid.
5	finely chop rehydrated mushrooms and set aside.
6	saute onions, carrots and celery in olive andsesame oils over medium heat until lightly browned.
7	add garlic, fresh and rehydrated mushrooms and 4 tbs reserved mushroom liquid.
8	Continue tocook until mushrooms are soft, about 3 to 5 minutes.
9	add sherry, bay leaf, pepper, soy sauce, parsley, remaining mushroom liquid and water.
10	Bring to a boil, lower heat and simmer for 20 minutes.
11	remove from heat, reserve 2 cups liquid and cool to room temperature.
12	whisk together flour and reserved liquid until smooth.
13	bring soup back to simmer and stir in flour mixture, cashew butter and cashew creme.
14	Heat for 5 minutes or until slightly thickened.
15	per serving: 232 cal; 8 g prot; 300 mg sod; 35 g carb; 10 g fat; 0 mg chol; 203 mg cal
16	from deeanne"s recipe files