This savory Cream of Mushroom Soup is so easy, simple and delicious. What’s better is you can make last night’s leftover veggies into cream soup today. A keeper for any busy Mama’s recipe file!
Crimini mushrooms are available all year round. Although mushrooms in general are considered unclean in Ayurveda, they have some anti-carcinogenic properties and are beneficial for the immune and cardiovascular systems.
Marinate for at least 15 minutes or overnight:
2 tsps sea salt
2 tbspns balsamic vinegar
2 tbspns extra virgin olive oil
2 pounds crimini mushrooms (or portabello), sliced thinly or chopped into bite size pieces
The Cream Soup
Puree in a blender:
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp onion powder
2 tbspns nutritional yeast
2 tbspns Nama Shoyu (unpasteurized soy sauce)
1/4 cup raw almond butter (you can also use raw tahini or raw cashew butter)
2 cups water
Place marinated mushrooms in a bowl and top with soup. Garnish with sliced scallions or cilantro or other herbs.