How long does raw marinated mushroom soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze raw marinated mushroom soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is raw marinated mushroom soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw marinated mushroom soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is raw marinated mushroom soup [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

1.6K Views 14 years ago

Raw Marinated Mushroom Soup
[Vegan]

Name: Raw Marinated Mushroom Soup [Vegan]
Yield: 3 servings
Cuisine: NO info

LL By: Lisa Viger: Blogger, Raw on $10 a Day (or Less)

Author Bio

Lisa Viger is a vegan artist, photographer, gardener, and food blogger. She loves all the... Read More

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Mushroom Recipes

Raw Marinated Mushroom Soup [Vegan]

Dairy Free

This Raw Marinated Mushroom Soup will give you the most nutritional benefits from the raw mushrooms, avocado, and tomatoes. It is delicious on its own or with a nice baby spinach salad on the side.

Ingredients You Need for Raw Marinated Mushroom Soup [Vegan]

12 ounces mushrooms
1 medium onion
1 tablespoon olive oil
1 tablespoon agave
1 tablespoon balsamic vinegar
1 ripe avocado
1 tomato
1 clove garlic, pressed
3 tablespoons olive oil
1 1/2 cup water to process
salt and pepper
1 tablespoon olive oil

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How to Prepare Raw Marinated Mushroom Soup [Vegan]

Begin by marinating and then dehydrating the mushrooms and chopped onions. Mix together the olive oil, agave, and balsamic vinegar. Toss with the sliced mushrooms and chopped onions and spread out on a lined dehydrator sheet and dehydrate for about 2-3 hours.
Reserve a few mushrooms and onions for topping.
In a blender, puree the remaining mushrooms and onions, avocado, tomato, garlic, and olive oil, adding about 1 1/2 cup water. Add as much water as necessary to make the right consistency.
Top with the reserved mushrooms and onions, drizzle with a teaspoon of olive oil.

Nutritional Information

Calories: 374 Fat: 35 gr Carbs: 23 gr Protein: 5 gr

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.