Baby, it’s cold outside! The desire for a warming raw soup was pulling on my heart strings today after an evening of over-indulgence at a Holiday Party last night. I looked in the fridge and there were two big beautiful organic portobello mushrooms shouting “Eat me!” Grabbing the package of bellas, I sliced and marinated them, tossed the soup ingredients into the Vita-Mix, and ta-da!!!!! in just a few minutes I had created a creamy raw soup for lunch. My tummy feels happy, warmed and satisfied. I didn’t even miss that my soup wasn’t steaming hot (i.e., “cooked”). Raw soup R-O-C-K-S!!!!!
RAW RECIPE: Cream of Mushroom Soup
2 cups Portobello mushrooms (can substitute shitake, baby bella, or white button mushrooms)
2 Tablespoons Nama Shoyu ( or Bragg Liquid Aminos or coconut aminos)
2 Tablespoons extra virgin olive oil
1 cup cashews, soaked for 2 - 4 hours, and drained
1 cup filtered water
1 rib celery, chopped
1 clove garlic
1 Tablespoon nutritional yeast
2 teaspoons lemon juice
1 teaspoon white Miso
1 teaspoon agave syrup
1/2 teaspoon Italian Seasoning
1/2 teaspoon sea salt, or to taste
In a medium bowl, whisk together the olive oil and Nama Shoyu. Add the mushrooms and toss to coat thoroughly. This will marinate the mushrooms. Let them set at room temperature for 15 minutes while you begin making the soup in your Vita-Mix. Once the mushrooms have marinated, drain off any excess liquid before using. Set aside 1/4 cup of the marinated mushrooms.
Next, add all remaining ingredients in a Vita-Mix blender and blend until smooth. Transfer the soup into individual mugs, or a large bowl, and warm it in the dehydrator for 1 hour to serve warm. Or, serve the soup at room temperature or chill it in the refrigerator for a few hours before serving. Garnish each serving with a tablespoon of the set aside marinated mushrooms prior to serving.
REMEMBER TO USE 100% ORGANIC, LOCALLY SOURCED PLANT-BASED INGREDIENTS WHENEVER POSSIBLE!