Raw Creamy Mushroom Soup



When I was growing up (in England) I often enjoyed a good old soup. Now being the child I was, despite my Mother always providing the family with fresh home made soups..... me being me and always having to be different lol...... insisted on either of 2 soups which had to be 'Heinz' canned soup and not home made. (Sorry Mom!!)

I would only eat either Heinz Tomato soup or Heinz Creamy Mushroom soup........ no other kind would kick it, and this continued into my early adult life. UNTIL...... I moved to France. As you may imagine.....this brand of soup was not made available in the French super markets until recent years where most popular larger super markets hold a small section of British products....normally at quadruple the GB cost so I never bought these even then.

Instead....during my 'cooked' years as an adult, I simply did what my good old Mom did and made them myself.  AND..... once I ventured into the 'raw food lifestyle'.... I simply re-invented the raw version of such soups..... Which I adore to boot :0)

LOULOU'S RAW CREAMY MUSHROOM SOUP

• 1 cup filtered water (or rejuvelac)
• 1/2 onion
• 2 c chopped, peeled mushrooms
• 1 garlic clove
• 1/2 lemon juiced
• 1/4 cup avocado oil (or Olive oil)
• 1/4 cup nama shoyu
• 2 T almond butter

I simply add all the ingredients to the vitamix (high speed blender) and it is ready to go. During the summer months, I would add a couple of ice cubes to the mix and blend up to have it chilled but today I wanted it slightly warm so I left the vitamix to run a little longer than normally until the soup was tepid.

Once poured into the soup bowl, I chopped up some more peeled mushrooms and added that to the soup for texture.

I have found that by adding almond butter (or any nut butter) this makes the soup more 'creamy' and the addition of avocado oil also helps acquire this too.