INGREDIENTS:

2 cups mushrooms, chopped fine
1 onion, chopped
2 1/2 tbsp extra virgin olive oil
1/2 cup nut butter of your choice (Organic Raw Cashew Butter or Tahini)
1 1/4 cups water or veggie stock
1 1/2 tbsp soy sauce
1/4 - 1/2 tsp cayenne pepper
1/4 cup whole, raw nuts (preferably the same kind as you
used in the nut butter)

PREPARATION:

Saute one cup of the mushrooms with the onion in half the oil until tender. Blend the sauted veggies with the nut butter, water, soy sauce and cayenne pepper. Heat the remaining oil and saute the whole nuts and remaining 1 cup of mushrooms until tender. Add this to the blended mixture and bring just to a boil on low to medium heat. Simmer on low for 15 minutes until hot. Sounds weird, I know, but don't knock it 'til you've tried it. This soup is very rich and creamy. Serves 2.