Cream of Mushroom Soup (Raw Food)
- Ready In:
- 6mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1 cup sunflower seeds (or more, if needed for desired consistency)
- 4 cups water
- 4 tablespoons nutritional yeast (optional)
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon lemon pepper
- 1⁄2 cup white button mushrooms, chopped fine
directions
- In a blender or food processor, blend sunflower seeds with water until a nice creamy smooth mixture is created.
- Add yeast (if using), garlic & lemon salt.
- Blend for until slightly warm, perhaps 3-4 minutes.
- Add mushrooms & pluse just once or twice, to spread them around.
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Reviews
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Most unusual! Trust you, Sydney Mike, to come up with a recipe like this one! I used 1/2 cup of lemon juice, 1/2 cup orange juice and 3 cups of water. I'm always uncomfortable when I see "water" listed as an ingredient and want to change it to something tastier; and I knew that orange and lemon juice both taste great with cooked mushrooms. If I were making this again - and I think I will be trying it again as it's so different from other mushroom soups I've eaten that I strongly suspect that really loving this would be an acquired taste - I'm going to include some wine and some thyme. I was really comfortable with the inclusion of sunflower seeds as I use them a lot. Thank you for the culinary adventure that this recipe represented. I love mushrooms and, although this was tasty, at this stage it's not my favourite mushroom recipe. Made for Newest Zaar Tag.
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I enjoyed trying a totally different take on mushroom soup. This would be great for summer! I halved the water and sunflower seeds, because it would not have fit in my blender otherwise. I used a LOT more nutritional yeast than called for---probably about a cup. I used 3 raw cloves of garlic, and Spike seasoning instead of lemon pepper. I used about a cup of mushrooms, and added a swig of Braggs liquid aminos. The flavor was quite nice. I must admit, though, that after eating a few bites, I did warm it a bit in the microwave. The mushrooms still seemed a lot fresher than in normal cream of mushroom soup, though. Thanks for posting this nutritious recipe. I might make it again when the weather is hotter.
Tweaks
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I enjoyed trying a totally different take on mushroom soup. This would be great for summer! I halved the water and sunflower seeds, because it would not have fit in my blender otherwise. I used a LOT more nutritional yeast than called for---probably about a cup. I used 3 raw cloves of garlic, and Spike seasoning instead of lemon pepper. I used about a cup of mushrooms, and added a swig of Braggs liquid aminos. The flavor was quite nice. I must admit, though, that after eating a few bites, I did warm it a bit in the microwave. The mushrooms still seemed a lot fresher than in normal cream of mushroom soup, though. Thanks for posting this nutritious recipe. I might make it again when the weather is hotter.