Cream Of Cashew Soup

1. 1

   Heat the butter in a saucepan over moderate heat and saute the celery and onion until tender but not brown, about 5 minutes.

2. 2

   Stir in the flour and cook for 3 minutes.

3. 3

   Add the chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently.

4. 4

   Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.

* Per serving · 4 servings · Values may vary.

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