Raw cream of mushroom soup (just six ingredients, prepared in less than five minutes)
Few things make me feel happier than a fully stocked fridge and pantry, containing just about any ingredient I need to whip up something to suit any mood that I’m in. But at the same time, when I take inventory of all the dishes I’ve made, the best ideas almost always came to me when my resources felt extremely limited. And this raw cream of mushroom soup is no exception.
As far as recipes go, this one is as uncomplicated as it gets. It requires just a few basic ingredients and only five minutes to prepare, which makes it a great option for those days when you’re running low on groceries or don’t have a ton of time.
What I love most about this soup is how rich and flavorful it is, which in a way, you’re not expecting because of how simple the ingredients are and how easy it is to make. The thyme lends an earthy, mint and lemon flavor to the cashew soup base, which is incredibly thick and creamy. The intensely rich flavor also means that you’ll probably find yourself full and completely satisfied after just a few spoonfuls (which says a lot coming from me, someone who never gets full from anything).
This cream of mushroom soup is prepared raw, so you can enjoy it chilled or lightly warmed - as a stand alone snack or as a light summer appetizer.
Raw cream of mushroom soup
Prep Time: less than 5 minutes | Yields: 3 cups
1 cup cashews
1 cup water
1 8 oz package of crimini mushrooms, sliced
1 large clove of garlic
1/2 tsp french thyme, fresh or dried
1/4 tsp pink salt
- Combine all ingredients in a blender; start to blend on a low to medium speed and slowly increase to the highest speed until ingredients are mixed well and completely smooth.
- For a 'chunky' version, set aside 1-2 finely chopped mushrooms to throw in after blending and before serving.