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.

Note: If preferred, grind 1 cup of nuts and use in place of chopped nuts. Reduce flour to 1 tablespoon.

Calories per serving: About 190.

VARIATION

Cream of peanut butter soup.—Omit the cashews. Reduce flour to 1 tablespoon. Blend in ¾ cup peanut butter before adding liquids. About 245 calories per serving.