Raw Cream of Mushroom Soup
The following article was written by Carissa Leventis-Cox of Mama in the Kitchen, and she ain’t cookin’!
This savory Cream of Mushroom Soup is easy, simple, and delicious, and you can even make last night’s leftover veggies into cream soup today. This one’s a keeper for any busy mama’s recipe file!
For the Mushrooms
2 Tbsp. sea salt
2 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
2 lbs. thinly sliced or chopped crimini or portobello mushrooms (Crimini mushrooms are available year-round.)
- Marinate all the ingredients for at least 10 minutes or overnight.
For the Cream Soup
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1/2 tsp. onion powder
2 Tbsp. nutritional yeast
2 Tbsp. Nama Shoyu (unpasteurized soy sauce)
1/4 cup raw almond butter (You can also use raw tahini or raw cashew butter.)
2 cups water
Scallions, cilantro, or other herbs for garnish
- Purée all the ingredients in a blender.
- Place the marinated mushrooms in a bowl and top with the cream soup. Garnish with the sliced scallions, cilantro, or other herbs.
Makes 4 servings
You May Also Like
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
