My favorite type of raw soup (although there are several worthy competitors) is mushroom soup. I tried adding an avocado this time and the result was magnificent. I think my mom was reading my mind the day I made this because I was going to use the normal white mushrooms we usually have in the fridge, when she came home with fresh shitakes and portobellos. Shitakes are my all time fave shroom! I highly recommend marinating the mushrooms you will use for the garnish. All you have to do is rub them with tamari and a bit of olive oil, then leave them in the dehydrator or on the counter while you make the soup. It brings out their rich flavours and softens them.

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Raw Creamy Mushroom Soup with Avocado and Miso [Vegan]

Ingredients

Soup
  • 1 portobello mushroom
  • 3 shitake mushrooms
  • ½ avocado
  • 1-2 tablespoons miso
  • 2 cups hot water
  • 3 dates (optional)
  • 1 teaspoon walnut oil (optional)
Garnish
  • 3 sliced shitake mushrooms, marinated in tamari for a few minutes
  • Salt + pepper
  • ¼ fresh cilantro leaves
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Preparation

  1. Blend all the ingredients until smooth and adjust according to taste.
  2. Pour into bowls and top with mushrooms, cilantro and sprinkle on salt and pepper, if desired.
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