Cream of Mushroom

by Hugh
(Fairfax)

Now this Cream of Mushroom Soup recipe is not going to take you back to your childhood when your mom used the break out the Campbell’s brand cream o mushroom, but it is a very nice raw soup that is a nice change up. It’s thick and creamy, with a very nice mushroom flavor that I really enjoyed.


Ingredients

3 to 4 cups of crimini mushrooms

4 stalks of celery

4 to 5 small/medium carrots

½ of a small diakon radish

1 cucumber

1 green onion

Small handful of cilantro

½ small Meyer lemon

1 avocado

½ inch chunk of fresh ginger root

Small amount of water as needed


Directions

Chop ingredients into workable pieces and blend until creamy smooth. The main idea here was to add vegetables that would be supportive and enhance the depth of the soup, yet not over power the mushroom flavor. In retrospect I might add some diced mushrooms into soup after blending to give some extra mushroom flavor in bites here and there.

Any flavorful mushroom could be used and would achieve good results. I think a handful of dulse or some kelp flakes might add some more depth and bring out the flavors further. I contemplated adding some romaine lettuce leaves and some fennel tops, but didn’t really have room and was glad afterwards that I did not although the romaine is pretty neutral in a mixture like this.

This recipe might go well as a dip for fresh veggies, a filling for mushroom caps, or a spread on raw crackers. It could even be used to dress a green salad or slaw.

Like most of the blended soup recipes this recipe makes two larges bowls, which would be a complete meal for one person. Two bowls of these soups are quite filling and satisfy the body’s needs as well as the palate.