Magnum Deer Chili Recipe

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• 1 c Stock
• 1/4 c Cashew pieces, whole
• Cayenne pepper
• Sea salt, to taste
• 2 1/2 tb Oil
• 1 Vegetable bouillon cube
• 1 ds Sea kelp
• 1 sm Onion, sliced
• 1/2 c Cashew pieces, ground
• 2 c Mushrooms, sliced

• Step #1 Saute 1 c of the mushrooms with 1 1/2 Tbsp oil until tender.
• Step #2 mix the sauteed vegetables with the ground cashew pieces, water, sea salt, bouillon cubes, cayenne pepper & sea kelp.
• Step #3 Heat the remaining oil & saute the whole cashew pieces & the remaining 1 c mushrooms until tender.
• Step #4 Add this to the mixed mixture & bring just to a boil on low to medium heat.
• Step #5 Simmer everything for 10-20 mins until hot throughout & the flavours mingle.
• Step #6 "This is an exquisite soup & one of my personal favorites.
• Step #7 " Keeps several days in the refrigerator.
• Step #8 Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan.
• Enjoy the MAGNUM DEER CHILI recipe

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