Raw Mushroom Soup

Are you looking for a healthy and delicious soup recipe that’s perfect for any season? Look no further than raw mushroom soup!

Mushrooms are a versatile and nutritious ingredient that can add a unique flavor and texture to any dish. Raw mushrooms, in particular, are packed with vitamins and minerals that are essential for maintaining a healthy diet. Raw mushroom soup is a great way to enjoy the benefits of this superfood in a tasty and easy-to-make meal.

In this article, we’ll explore the benefits of raw mushrooms and how they can be used to create a delicious and healthy soup. We’ll also provide a step-by-step guide on how to make raw mushroom soup at home, so you can enjoy this tasty and nutritious dish whenever you like.

You’ll enjoy a delicious dinner that will fill you up, give you energy for the rest of the day, or calm you as night falls. This soup is perfect for sharing with a buddy. (Or you could store your raw mushroom soup in the refrigerator and eat it for lunch tomorrow.)

Raw Mushroom Soup

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December 19, 2022

by Renaat Sioncke

Cuisine American

Category Dinner Recipes Soup Superfoods

Persons

2

Cook Time

20 minutes

Total Time

20 minutes

Ingredients

• 2 large handfuls of mushrooms with stems, approximately 2 1⁄2 cups
• 1 cup water
• 1⁄2 cup raw walnuts (1⁄4 cup almond butter or 1⁄4 cup hemp seed hearts)
• 3 tablespoons chopped red onion
• 1⁄2 teaspoon iodized sea salt
• 1⁄4 teaspoon cracked black pepper
• 2 sprigs fresh thyme leaves (or 1⁄2 teaspoon dried thyme)
• 1 tablespoon truffle oil (optional, but do it!)

Instructions

1. First, chop a 1⁄2 cup of the mushrooms, and set them aside.
2. Next, place the remaining 2 cups of mushrooms, the water, walnuts, onions, salt, pepper, and thyme in a food processor fitted with the S-blade (or in a high-speed blender).
3. Pulse the ingredients for 30 seconds. Then blend them for 2 minutes.
4. Check the blend for temperature (it should be warm but not hot). If you prefer, blend on high for another minute or longer, until it gets hotter. (You can even transfer to a saucepan and heat on low for a few minutes).
5. Pour the soup into two bowls. It should be thick and gravy-like.
6. Finally, top your soup with the chopped mushrooms, and drizzle with the truffle oil.

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