Cream Of Mushroom Soup

When i was vegan, i missed good cream soups. This one has an excellent, unique flavor. It isn't low fat though, sorry.

In a 4 quart pot , saut the mushrooms in butter till tender.

Add garlic.

Saut on low heat 5 minutes.

In a blender , pure 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.

mushrooms, margarine, garlic cloves, dry-roasted cashews, water, vegetable bouillon cubes, parsley, chili powder, nutmeg