Yield2 or 3 servings
8 ounces fresh crimini mushrooms (soaked in shoyu for about an hour, and then drained)
½ yellow onion
1 clove garlic
½ small avocado
1 cup water
1 teaspoon dried thyme or 2 fresh thymes
1 teaspoon dried (grind or finely chop if dried) or 2 teaspoons fresh rosemary
2 tablespoons shoyu
Fresh ground pepper
1. Cut up the mushrooms into quarters and soak for a while (an hour?) in shoyu.
2. Drain (I drain right back into the shoyu bottle) OR you can do what lzhpt did and use kelp, water, and coconut oil (check out her comment on my carrot soup recipe!).
3. Then put everything in a food processor or a good blender and have at it till smooth. Like I said in the description, it’s best to adjust it to your liking, but these flavors are fantastic together!
Sid23's ThoughtsBy sid23
This is very rich and super good! Its looks are deceiving!
I made a smaller portion at first just playing around with leftovers and both me and my boyfriend had a “ommagawd” reaction so I tried to get it again and write down portions.
Feel free to start with smaller amounts of spices and adjust up.
FYI, the soup will get darker the longer you have it because the mushrooms oxidize (like apples or avocado…maybe it is the avocado-who knows?!) Just know it is okay.
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