Using Nuts ... in Soups
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.