Bio Creamy Mushroom & Cashew Soup

Prep Time: 5 minutes

Cooking Time: 15 minutes


400g boneless chicken breast or thigh, cubed

2 tablespoons butter

1 teaspoon garlic, minced

1 small white onion, sliced

2 – 3 cups mixed mushrooms, finely diced 

1 sprig rosemary

1/2 cup cashews, soaked overnight

1 1/2 cup stock

1/2 cup cream Salt to taste

To serve


Roasted cashews, chopped


Toasted baguette

Salt & black pepper

1. Melt butter in a pan over a medium high heat and garlic & rosemary.  Sauté for 1 minute and add mushrooms. Sauté for 3 to 5 minutes until soft (remove a couple for garnishing), add cashews and stir for a further 2 minutes. Add stock, cream and bring to a boil. Simmer for 5 minutes, blend to desired consistency and adjust seasoning to taste.  Serve with buttered baguette, chives, roasted cashew, parmesan, salt & black pepper