Cream of mushroom soup

Soup Base and Seasonings
4 sprigs fresh marjoram (leaves only), or 2 tbs dry
3-4 fresh sage leaves, or 1 tbs dry
4 tbs sherry
1/4 cup yellow onion
2 cloves garlic
1/2 cup vegetable broth
1/4 cup diced cremini or portobello mushrooms
Blend all in a blender until smooth. Add to large stock pot or saucepan.

Mushrooms

1 lb cremini or portobello mushrooms, sliced into 1 inch cubes
Add mushrooms to saucepan with base mixture, and sauté on medium heat until mushrooms are soft, about 7-10 minutes.  NOTE:  If you use portabellos, your soup will turn out brownish, almost like gravy.  Creminis will result in a more traditional white-color, so go this route if you’re easily freaked out by colors.

Thickener
1 cup So Delicious Protein Plus almond milk, unsweetened (thickest non-dairy milk ever)
1/2 cup raw cashews
1/4 cup flour

Grind cashews and flour together. Mix with almond milk and allow to set for a few minutes.
When mushrooms are soft, add cashew mixture to saucepan and salt to taste. Stir together and simmer for about 5 minutes.

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