Sunday, August 7, 2011

Raw Mushroom Soup

I really like mushroom soup in the winter as it's so warm and hearty. However, I wanted something that would also be good during the summer months. This recipe is a completely raw version of mushroom soup so it leaves all the nutrients and enzymes intact...bonus! It's so easy, I think I'll make it during the winter months too, but warmed slightly. :)


1/4 cup almond butter
10 oz cups baby bella mushrooms or other mushrooms of choice
1/2 cup onions, chopped
2 teaspoons tamari, soy sauce or sea salt
1/2 cup water
Sea salt and pepper to taste
Garnish with minced mushrooms and/or chopped fresh parsley (optional)


Place all ingredients into a blender and blend until smooth. Add more water if necessary. Pour into individual serving bowls and garnish with mushrooms or parsley. Best served at room temperature, but can be chilled as well.

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