Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Cream of Cashew soup




Source of Recipe


USDA-1970


List of Ingredients




1 tablespoons butter
2 tablespoons finely chopped celery
2 tablespoons finely chopped onions
2 tablespoons flour
1 cup milk
2 cups chicken stock
1/4 tsp hickory salt
freshly ground black pepper
1 to 1 1/2 cups finely chopped salted cashews
paprika or minced parsley





Recipe



Heat the butter in a saucepan over moderate heat and saute the celery and onion until tender but not brown, about 5 minutes.
Blend in the flour and cook for 3 minutes.
Gradually stir in chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently for 1 minute.
Adjust the seasonings and serve garnished with a sprinkle of paprika or parsley (both if desired). Serves 4 to 6.