To make cashew creme: Puree cashews and quarter cup water in blender or food processor. Slowly add another quarter cup water to make a smooth creme. To make bisque: Rince and soak dried mushrooms in one cup hot stock tomake broth. Drain and reserve liquid. Finely chop rehydrated mushrooms and set aside. Saute onions, carrots and celery in olive andsesame oils over medium heat until lightly browned. Add garlic, fresh and rehydrated mushrooms and 4 tbs reserved mushroom liquid. Continue tocook until mushrooms are soft, about 3 to 5 minutes. Add sherry, bay leaf, pepper, soy sauce, parsley, remaining mushroom liquid and water. Bring to a boil, lower heat and simmer for 20 minutes. Remove from heat, reserve 2 cups liquid and cool to room temperature. Whisk together flour and reserved liquid until smooth. Bring soup back to simmer and stir in flour mixture, cashew butter and cashew creme. Heat for 5 minutes or until slightly thickened. Per serving: 232 cal; 8 g prot; 300 mg sod; 35 g carb; 10 g fat; 0 mg chol; 203 mg cal From DEEANNE's recipe files