Mushroom Cashew Rosemary Soup ... truly a winter warmer!
Simple to make, beautifully flavoured and quite creamy because of the cashews within, Mushroom Cashew Rosemary Soup is a winter favourite. Thickened with oats and cashews makes it healthy, delicious and gluten free too.A great winter warmer!
Ingredients
- 2 tbsp butter
- 1 larger onion chopped
- 5-6 cloves garlic chopped
- 1/4 cup cashews
- 200 g button mushrooms sliced
- 1 TSP dried rosemary
- 1 sprig fresh rosemary
- 1 cup Water
- 1 cup milk
- 2 tbsp quick cooking oats
- Salt & pepper to taste
- balsamic vinegar
Instructions
- Heat butter. Saute onions and garlic, then add cashews, saute.
- Stir in mushrooms and saute on high for minutes.
- Add rosemary, saute for 10 seconds, then add water andilk.
- Bring to simmer, add oats, bring to a boil, them simmer 5 minutes.
- Blend slightly for chunky finish (or smooth if you like), then return to pan
- Season with salt and pepper, add balsamic vinegar, and simmer for 5 minutes.
- If you'd like thicker soup, simmer a little longer.
- Serve hot