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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

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    People now a days is looking for food that gives nutrition on their body. and I can recommend this soup! .. 😀

  • okresowe szkolenia bhp says:

    Looks so delicious!
    I don’t cook very often, but I would like to start cooking tasty meals and I think that thanks to your blog I will finally have this opportunity. Thank you for sharing!
    Regards 🙂

  • Gina says:

    I love portobello mushrooms! I have to give this a try. Love tahini as well – will try it with that.

  • Mimi says:

    Sounds like a delightful summer lunch. Think I’ll try it with tahini and scallions. With all those tasty ingredients, how could it not be fab!

  • organicwench says:

    I think it is important to point out that, according to Dr. Weil, we should never eat mushrooms raw. See next paragraph.

    “In general, I advise against eating a lot of the cultivated white or “button” mushrooms found on supermarket shelves throughout the United States (portobello and crimini mushrooms are the same species). They are among a number of foods (including celery, peanuts, peanut products, and salted, pickled, or smoked foods) that contain natural carcinogens. Just how dangerous these natural toxins are is unknown, but we do know that they are not present in other kinds of mushrooms that offer great health benefits. If you do eat these varieties, never eat them raw and cook them thoroughly over high heat; that will break down some of the toxins.”

    “Instead of button mushrooms, I recommend seeking out the more exotic varieties, which are becoming increasingly available in the United States. Some are edible and can make a delicious addition to your diet, but some are strictly medicinal mushrooms available in dried, liquid extract or in capsule form.”

  • ktlong says:

    “Raw” as I understand it, is a little misleading …. most raw cookbooks (for lack of a better term) allow for some foods to be cooked as long as they are not over a certain temperature. Just a side comment 🙂 I look forward to trying this recipe!

  • Lynn says:

    I would have to have a large chunk of wholemeal bread…straight out of the oven to eat with this…
    Guess that is not allowed. I often wonder what the raw foodies do when they come home starving…..sometimes you cant beat a piece of toast. Its all too much like hard work to me….I think a happy medium is the best way to go. I am vegan and love the smell of food cooking…sorry…but I love it raw also..Lynn

  • megan says:

    Yummer’s getting the recipe right now, looking forward for more recipes