Directions:
- In a 4 quart pot, sauté the mushrooms in butter till tender.
- Add garlic.
- Sauté on low heat 5 minutes.
- In a blender, purée 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 468.29 Kcal (1961 kJ) | ||
| Calories from fat | 338.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.63g | 58% | |
|---|---|---|---|
| Sodium | 27.16mg | 1% | |
| Potassium | 891.65mg | 19% | |
| Total Carbs | 24.7g | 8% | |
| Sugars | 6.29g | 25% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 13.82g | 28% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.4mg | 30% | |
| Calcium | 68.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 86.32 Kcal (361 kJ) | ||
| Calories from fat | 62.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 58% | |
|---|---|---|---|
| Sodium | 5.01mg | 1% | |
| Potassium | 164.36mg | 19% | |
| Total Carbs | 4.55g | 8% | |
| Sugars | 1.16g | 25% | |
| Dietary Fiber | 0.66g | 14% | |
| Protein | 2.55g | 28% | |
| Vitamin C | 1.6mg | 15% | |
| Iron | 1mg | 30% | |
| Calcium | 12.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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