Adding LIFE to your years and years to your life!
Kathleen Buehner is a long-time member & recipe contributor here at Raw Food Rehab. I can assure you, if this is like all her other recipes - it will be AMAZING! She lives in Destin, FL & has amazing vacation properties that you might enjoy checking out at destinpanamacityvacations.com
Recipe serves 1
Marinate 1-1/2 Cups of sliced Baby Portobello Mushrooms for at least one hour. Use the following ingredients for the marinade:
1-2 Tablespoons of olive oil
1 teaspoon of raw apple cider vinegar
1 Tablespoon of nama shoyu
1/2 teaspoon of raw honey
1-2 cloves of minced garlic
You can also put the mushrooms/marinade in the dehydrator for some of the time, if you wish. Save the mushrooms and the marinade.
While the mushrooms are marinating, prepare the Cream Base for the soup. Use the following listed ingredients for the cream base. Process in a blender until creamy and filter through a nut milk bag. Save your nut pulp for another recipe or discard.
1/2 cup brazil nuts (soaked 2 hours)
16-20 ounces of filtered water
1/4 teaspoon pink Himalayan sea salt
Pour the strained brazil nut milk back in the blender and process till warm then pulse in 1/2 of the marinated mushrooms. Pour in a soup bowl. Add the other half of the sliced mushrooms and marinade juice. Stir and salt/pepper to taste.
Note from Kathleen: This was the first time I made this soup and it was better than any Cream of Mushroom Soup that I have ever had in my life! I was so surprised! Enjoy!