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Magnificent Mouthwatering Mushroom Soup

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!

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Albums: National Mushroom Month

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Comment by Carol on September 12, 2012 at 5:05pm: Yes Kathleen, they all do taste similar. I saw nama shoyu at the store, but it was more than twice the price of the tamari, so I decided tamari would do just fine. I actually did not want to share the soup with my hubby, LOL, but I had to offer it up, and he cheerfully accepted, so.......LOL. I gave him a small serving, and there is still another small serving left for me ;-)

Comment by kathleen on September 12, 2012 at 4:56pm: Carol, glad you liked the mushroom soup recipe and you adapted it to your tastes! When I was making it, I couldn't decide on tamari, nama shoyu, or Bragg Liquid Aminos----they are all similar to me. My carnivorous husband also tried it and liked it, (usually not the case) but I wouldn't share! Next time I'll double the recipe. Who would've known! :)

Comment by Carol on September 12, 2012 at 4:41pm: Kathleen ~ This soup is wonderfully delicious!!! Easy prep, satisfying, and tastes superb! You'd never know this soup was dairy-free. I doubled the recipe since I had that amount of mushrooms in the fridge just screaming at me to be used. I omitted the garlic... just personal preference.... and I added appox. 1/4 cup more tamari (I use that instead of nama shoyu) for my taste and to darken the soup a little. EXCELLENT! Even my carnivorous husband enjoyed it! Thank you SO MUCH for the recipe! Cheers!

Comment by kathleen on September 10, 2012 at 10:49pm: If any of you try out the recipe, let me know what you think!

Comment by Carol on September 10, 2012 at 10:34pm: This soup looks SOOOOOO yummy, and cream of mushroom has always been one of my favorites! :) I am so excited to give this recipe a try. Thank you! Cheers, Carol

Comment by Jacqueline on September 10, 2012 at 6:51pm: Had to be my favourite as a kid too - that looks absolutely yummy!! Now I know what to do with some of the 10lbs case of mushrooms I'm getting this weekend.

Comment by Sandy Kash on September 10, 2012 at 10:30am: @ Kathleen - looks and sound delicious, will definitely be giving this a try. Penni - thanks for posting.

Comment by kathleen on September 10, 2012 at 9:30am: Thanks for featuring my recipe Penni! I hope that all those who try this filling soup, love it as much as I did! Someone on facebook asked about making it low fat...I do not know how altering the ingredients would affect the taste. Really, everything in the recipe is healthy. Brazil nuts are a good source of vitamins and minerals (especially selenium) and their fat content is primarily omega-6 fatty acids. I'll treat this soup as a special treat and have it once in a while!