I love holidays, especially food ones.
Cream of Mushroom Soup
4 cups sliced mushrooms
5 cups water
2 cups soaked cashews
1 tablespoon olive oil
1/4 cup chopped yellow onions
1/4 cup chopped parsley juice of one lemon
2 teaspoon sea salt, divided
1/2 teaspoon black pepper
1 Marinate two cups of mushrooms with olive oil, lemon juice and one teaspoon salt for at least an hour.2 In a blender, process cashews and one cup of water until you achieve a thick cream. Remove from blender jar and place in a large bowl. Reserve a few tablespoons of cashew cream for garnish.
3 Add remaining two cups of mushrooms, onions, parsley, olive oil and remainder of water to the blender, puree until creamy.
4 Combine mushroom mixture and marinated mushrooms with cashew cream. Stir well. Season with one teaspoon salt and pepper. Garnish with reserved cashew cream.
Servings: 4
Selecting: Look for mushrooms that are firm with a fresh, smooth appearance.
Storing: Keep mushrooms in the refrigerator in their original packaging for up to a week.
Cleaning: Use a damp paper towel and brush off any dirt on the mushrooms.
Other mushroom recipes on the Daily Raw Blog. Portobello Steaks
Greek Portobello PizzaTuscan MushroomsAsian MushroomsMarinated Mushrooms