Recipe Directions

  • 1. Wash and dry your mushrooms. Chop 'em up a bit.
  • 2. Add all ingredients (except the second amount of reserved finely chopped mushrooms) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw cream of mushroom recipe to be slightly warm when coming out of the blender.
  • 3. Pour liquidy mushroom soup mixture into a bowl(s). Add remaining mushrooms and stir with a spoon. See what we're doing here? We're making a liquidy mixture and then adding some chunks to it to give it some texture and variety. That's the trick to all my raw soups.
  • 4. Eat this raw cream of mushroom soup recipe immediately, while still warm from the blender!

The Rawtarian's Thoughts

By The Rawtarian

I am posting this raw cream of mushroom soup recipe for my raw friend Gayla. She is dying to making a batch of raw cream of mushroom soup so I wanted to post my simple mushroom soup recipe for her ASAP! I've actually been eating this for lunch all the time lately. As you can tell, I am on a raw vegan soup kick!

It's really quite freaky how much this tastes like Campbell's brand cream of mushroom soup. Also, you can vary the water content of this soup quite a bit to alter the result. I would start with 1/4 cup of water and slowly add a bit more water if necessary to (a) facilitate blending; and (2) to get the consistency that you like your soup.

Another note... Sometimes I like to make a very thick batch of this soup and use it like a mushroomy gravy, as well. Mmm!

In terms of portion sizes, this raw vegan mushroom soup recipe is perfect for one nice big bowl of soup for one person.

Recipe Photos

Nutrition Facts

Nutritional score: 60 out of 100
  • This recipe is very low in Carbohydrates.
  • This recipe is a good source of Protein, and Iron.
  • This recipe is a noteworthy source of Riboflavin, Vitamin B6, and Vitamin K.

Amounts per 149 g (5 oz) suggested serving

NameAmount% Daily
Calories 254 10 %
Protein 9 g 16 %
Fat 20 g 25 %
Carbohydrates 14 g 4 %
Dietary Fiber 1.7 g 5 %
Sugars 3 g
Calcium 20 mg 2 %
Iron 3 mg 24 %
Sodium 590 mg 26 %
Source: USDA, The Rawtarian

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Comments and Reviews

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54 votes
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Oh my! This recipe is delish! But I must confess that I did saute the mushrooms before adding. I know! I know! I'm such a sinner :( But it was so good - yum!

59 votes
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Lol saute-ing is not a sin :) It's just not raw, but that's alright. You've gotta do what works for you!

47 votes
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I was wondering how long you should let the Vitamix blender run? Can it get over the optimum temperature or should that not be a worry?

56 votes
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I generally keep touching the exterior of the blender carafe (container) to feel how warm it is getting. Usually just getting it tobe slightly warm is nice. Yes, you can overblend - if it's steaming when you pour it's too hot!

57 votes
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All of your recipes look great!! My husband is restricted by eating cashews at the moment. What would you suggest as an alternate for this recipe, if any? Thank you in advance!

50 votes
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Restricted from*

65 votes
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In this case I would actually recommend finding a different recipe for celery soup that uses avocado for creaminess since he can't do cashews

58 votes
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Hi!can I use a foo processor instead of blender?

58 votes
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No, sorry Jenna. This will not work well at all in a food processor because it will be too wet. It should be made in a blender.

61 votes
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Mmmm. So simple, yet so good. I added a splash of Liquid Bragg's & it's wonderful.
Thank you for all the great recipes!

52 votes
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I am eating this as I type this. Very yummy. I added some almond milk that I had on hand. I also sliced the garnish mushrooms as thin as possible with my mandolin and then minced them. Then I marinated them in a dab of mediterranean sea salt and Bragg Liquid Aminos. It gave them the cooked texture of canned soup. Thanks for the recipe. I've only been eating a raw diet for about two weeks now and I've already tried a few of your recipes. They are great!

56 votes
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I made it and it is really good! It's rich, which sometimes on a raw diet is a welcome change!

51 votes
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This looks and sounds so great! I can't wait to try it tonight! I'm glad for your comment about not putting it in the fridge for a while before serving! That was my plan until I saw this thread. I am too only 5 days raw so far but cannot think of any reason to ever go back! Thanks for all the amazing recipes! Just what a newbie needs!

61 votes
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Yummy thank you

52 votes
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you're welcome Stella

56 votes
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Any idea how long this will keep in the fridge?

53 votes
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I never store my soup recipes :(

They are much better fresh. Plus, when you eat them right out of the fridge they are very cold, thick and not as appetizing.

I recommend not storing them :)

268 votes
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If I store the soup in the fridge how long is it good for? And is it a possibility to heat the soup on the stove just for added warmth. I love soups, but I like them only warm or hot.

Top Voted
47 votes
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I have been reading that raw mushrooms are not safe to eat however it seems that many people have eaten this soup and lived to tell about it so I guess I am safe to give it a try. :)

52 votes
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I wonder why they wouldn't be safe to eat? I have eaten them all my life :)

55 votes
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Oh my!!! I'm not about to forget this one. Best raw soup ever in my books. It reminds me of a "cooked" soup I used to have in the UK... great recipe, BRAVO!!!

55 votes
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Haha, I know. And so easy too, right???

57 votes
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Extremely easy!!! I am having it again tonight :)

60 votes
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*like

57 votes
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I just made this soup for lunch, and was really surprised how good it was, it was the best raw recipe I have tried yet, I have only been raw for 5 days, so that's probably not saying much, but I will definitely be adding this to my favorites list. I love how your site has lots of simple recipes, it makes it a lot easier when you don't have much time to put into it.

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