Soup Base


  • 1/2 Cup Crispy Cashews
  • 2 Cup Hot Water Divided
  • 1 tsp. Salt
  • 2 tbsp. Cornstarch


  1. Fill a blender with 1 cup of hot water.  Add the cashews.  Blend thoroughly.  Add salt, cornstarch and the additional 1 cup of water.  Blend again.  Pour into a saucepan and heat to boiling, stirring constantly.  You may now add mushrooms, chopped chicken, or celery, etc to your soup base.  Use as you would a can of soup.