Easy Cream of Mushroom Soup
This Easy Cream of Mushroom Soup recipe from Dorothy Delaney is a healthy alternative to canned varieties. Enjoy this vegetarian cream of mushroom soup as is, or use it in your favorite casserole dish. This is one of the tastiest dairy free healthy soup recipes.
Notes
Eat this raw cream of mushroom soup recipe immediately, while still warm from the blender, or serve warm over cauliflower rice. (1 cauliflower, put into the food processor until crumbly, like white rice.) Serve warm over green beans, or use less water to make an awesome gravy.
For more raw food recipes, check out Dorothy's Featured Foodies profile page.
To see exactly how Dorothy makes this healthy cream of mushroom soup recipe, check out this food video tutorial:
Cooking MethodCasserole
Ingredients
- 1 1/4 cup fresh mushrooms, chopped
- 1/3 cup cashews
- 3/4 cup water
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/3 cup fresh mushrooms, finely chopped
Instructions
- Wash, dry and chop 1 1/4 cup mushrooms.
- Add 1 1/4 cup mushrooms, cashews, water and sea salt into your high-speed blender. Blend on high until very smooth and well-blended. Blend twice for the soup to be slightly warm when coming out of the blender.
- Pour mushroom soup mixture into a bowl. Add remaining finely chopped mushrooms and sprinkle with black pepper.