I had a go at making raw mushroom soup for dinner the other night.
I mostly followed This Rawsome Vegan Life’s recipe for creamy mushroom soup with avocado and miso, although I didn’t have any shitake mushrooms, so I just used all portobello (swiss brown) mushrooms.
It was kind of funny because the recipe says ‘1 portobello mushroom’ and I had NO idea how big of a mushroom that actually was. Kind of like, how long is a piece of string…
So I ended up arranging my small swiss brown mushies into a circle about the size of a large portobello and figured that would do. Talk about flying by the seat of my pants!
I didn’t have any walnut oil, so I chucked in a tablespoon of walnuts, and I halved the recipe because I was only feeding me.
And I didn’t use hot water. I just whizzed it in the Vitamix until it was warm.
The marinated mushrooms were actually more important than I realised, so I’m glad I remembered to do them at the last minute. (Not very well marinated though.) They helped to balance out the flavours, along with the coriander (cilantro).
So in the end, it didn’t resemble the original recipe that closely.
Fortunately, it worked.
It was warm and tasty and strangely filling for something so light and almost mousse-y.
Not sure if it’s a keeper yet. Only time will tell.
P.S. My pretend “portobello mushroom” weighed about 100g for a half recipe, in case you’re wondering just how long a piece of mushroom string really is.
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