Raw Cream of Mushroom Soup

We Americans love to celebrate things. There is a day for everything and something to celebrate each day. Today is National Newspaper Carrier Day, and we have International Talk Like A Pirate Day as well as Elephant Appreciation Day coming up later this month, just to name a few. September is International Square Dancing Month, National Blueberry Popsicle Month, Self Improvement Month, and National Mushroom Month.

In honor of the ‘shroom I am sharing with you a blender recipe for Raw Cream of Mushroom Soup. I created this recipe during a recent week-long green smoothie-fest because this soup recipe is just that, a green smoothie moonlighting as a bowl of delicious creamy soup. But you would never know! The soup has a luscious, velvety texture and an earthy taste. The recipe comes together in just minutes, and it can easily be served warm. Let the ingredients come to room temperature before pureeing it, and use warm water in the blender. The recipe is also posted on Lisa’s Kitchen. She is hosting the September 2013 edition of No Croutons Required and featuring mushrooms this month. Check her out for some other mushroom inspired dishes.

Raw Cream of Mushroom Soup
serves 2-3

3 cups roughly chopped raw mushrooms (I used a combo of white button and Portobello)
1/4 cup raw cashews
1 clove garlic
1/2 tsp fresh ginger
3 tsp tamari
1/2 avocado
2 Tbsp lemon juice
1 cup greens (Use the white stems from bok choy or swiss chard to keep the soup a nice color)
2 cups warm water

• Add all ingredients to blender and blend until smooth.
  
• Pour into bowls and garnish with fresh parsley, black pepper, and/or red chili flakes.