Wednesday, September 5, 2007

32. Portobello Mushroom Soup

4 c portobello mushrooms, chopped
1 c walnuts, soaked
1 c water
1/4 c chopped fresh parsley
1/2 medium yellow onion, chopped
Juice of one half lemon
1 T Nama Shoyu
2 t dried dill weed
1/2 t paprika

Combine walnuts and water in a blender until you create a walnut milk. Add mushrooms, onion, parsley, lemon juice and Nama Shoyu.

Pour into a bowl and add dill weed and paprika.

Top with Cashew Garlic Sauce.