1.5 lbs thinly sliced mushrooms (a mixture of varieties is nice)
1/4 cup margarine
2 cloves garlic, minced
1/2 lb dry roasted cashews, coarsely chopped
5 cups water
2 to 3 cubes veggie bouillon, dissolved
1/4 cup minced parsely
pinch of chili powder
nutmeg to taste (optional)
1) In a 4 quart pot, saute the mushrooms in butter till tender. Add garlic. Saute on low heat 5 minutes.
2) In a blender, puree the cashews with the water until very smooth. Add to the mushrooms.
3) Add the boullion and cook on low heat, stirring frequently, until the soup begins to thicken. Add parsely and nutmeg.