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Cream of Chickless Soup Recipe

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This recipe for Cream of Chickless Soup is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups raw cashews soaked overnight
1 tbsp cornstarch
1/2 can Massel chicken style bouillon low sodium (online such as amazon has it)
7 cups water (1 Cup is for the cashew cream)
1 bay leaf
1 tsp onion powder
1 tsp garlic powder
2 tsp poultry seasoning
1 bag mixed frozen veggies
1 bag Gardein chicken style strips chopped or chicken sub of choice
1 tsp cracked pepper
Directions:
Directions:
Soak the cashews overnight than rinse and drain set aside.In a crockpot or slow cooker combine 6 cups of the water and all the ingredients except 1 cup of the water,cornstarch and cashews. Cook 1 hour on med to low heat. In a high speed blender or food processor combine the cashews.cornstarch and 1 cup of water.Blend until very smooth, Add to the pot and cook on very low for 30 min. Enjoy.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
24 hr inactive 1 hr 45 min active

 

 

 

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