Hello. I am Laura-Jane, The Rawtarian, from therawtarian.com. And today, we are making simple, satisfying, raw food, soup recipes. Singular, actually. One soup recipe: my creamy, cream of mushroom soup.
When I was a little kid, I was obsessed with cream of mushroom soup. So I simply had to recreate a really creamy, delicious version when I went raw in 2009.
So here, so simple. Look how simple this is. And yet, it’s a really delicious recipe for sure, and actually very versatile as well.
All we’re going to be doing is processing—no, I should say blending everything in the blender. But what we are going to do is set aside some of these mushrooms. These little bits of mushroom. Because what we want to have is, you know, a milky, kind of creamy mushroom saucy base, and then we want to have some chunks of mushroom in it.
So we’re gonna set a 1/3 of a cup of mushrooms aside. So ignore them for now.
This is 1 ¼ cups of mushrooms. So they’re kind of lightly chopped and just been washed and patted to dry. So those are my fresh mushrooms.
You can really use any type of mushroom. I’m probably not a mushroom connoisseur in that I’ve used button mushrooms. Is it chanterelle? All kinds of different mushrooms. And to me, I find the taste of mushrooms within those basic concept of like, you know, a little mushroom that looks like this. They all taste quite similar.
So we have the 1 ¼ cups of mushrooms. We have 1/3 of a cup of water. 1/3 of a cup of cashews to help give that creaminess. And a ¼ teaspoon of sea salt to, of course, bring out all of the flavors.
So what we’re going to do is start with the water because we always put the most liquid thing in first. And we’ll just throw that salt in there too. And the mushrooms.
Mushrooms are actually not that wet. Think about trying—I know this is gross—but think about trying to juice a mushroom. There wouldn’t be much mushroom juice that came out of it.
So we might have to help the blender along a little bit if it gets hung up, but we shall see how it goes. Wish us luck. I’m having a prediction that we might have to stop and jostle it a little bit.
And I have not soaked these cashews. I don’t tend to soak my nuts, unless it’s specifically stated in a recipe. And usually, the reason that I would soak them is because it’s needed. I have other videos about soaking and when to soak and when not to soak. But generally, if you have a good high speed blender, you certainly don’t need to soak. But the reason I mention that is the reason that we would soak for recipe making purposes would be to make the cashews softer and easier to blend.
All that aside, let’s make some soup.
Yes, it could be difficult.
The Rawtarian is not happy. What I think we need in this case is probably—I wish I had my tamper but I’m not going to worry about it right now—and this is some very chunky mushroom soup at the moment, but we’re going to work with it.
We might want to add little bit more water, but let’s see how we go again.
It’s starting to go.
It is starting to go. I really like my cream of mushroom soup quite thick, so I could add more water, but I don’t really want to. Don’t make me add water, Vitamix. Don’t. But we just need to help it along a little bit. So let’s go again.
It is going. We persevered. Oh yeah.
Yes. I just want to get a couple of things off the side, but there we go. See? Did you see? I was almost doubting. I was like oh no! But it’s all good. But if you don’t have a very good blender, it might get caught up, and it’s okay to add a little bit more water. But if you’re doing it, you just want to add tiny amount. Like spoonful by spoonful. Because you’ll be amazed at how a little bit more water will really help things move along. Oops.
One more time. We’re almost done.
Yes. Good. Okay. So this is just a small serving really, but there’s a lot of cashews in there. So it’s really satisfying. Really nice if you’re going to have a big, green salad and then you want something hardy on the side.
So hopefully, you’ll be able to see our mushroom base. Very nice. But again, you’ll notice with pretty much all of my soup recipes, I like to have a really creamy base and then some of what I call ‘mix-ins’ to give it some texture.
And you can add more too. So right here, we just have that 1/3 of a cup of chopped mushrooms. And really, the reason we are doing this is just for texture, so you don’t have to have it. But definitely, I know parsley, chopped parsley, would go really well with this.
But yeah, perfect side for your lunch. You could absolutely increase the recipe size as well.
So that is it for my raw mushroom soup. I hope you enjoyed this video. And as you saw, I persevered, but we got it done.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!