Cream of cashew soup
6 servings, about ⅔ cup each
| Butter or margarine | 1 tablespoon |
| Celery, finely chopped | 2 tablespoons |
| Onion, finely chopped | 2 tablespoons |
| Flour | 2 tablespoons |
| Milk | 1 cup |
| Chicken broth or bouillon | 2 cups |
| Salt | ⅛ teaspoon |
| Pepper | As desired |
| Hickory salt or worcestershire sauce | ¼ teaspoon |
| Salted cashews, finely chopped | 1 cup |
| Paprika or minced parsley | As desired |
Melt fat in a heavy saucepan.
Add celery and onion. Cook, stirring frequently, until tender.
Blend in flour.
Gradually stir in liquids, salt, pepper, hickory salt or worcestershire sauce, and nuts.
Bring to boil, stirring as needed. Cook 1 minute longer.
Garnish, as desired, with parsley or paprika.
Note: If preferred, grind 1 cup of nuts and use in place of chopped nuts. Reduce flour to 1 tablespoon.
Calories per serving: About 190.
VARIATION
Cream of peanut butter soup.—Omit the cashews. Reduce flour to 1 tablespoon. Blend in ¾ cup peanut butter before adding liquids. About 245 calories per serving.