Cooking Time

30 minutes

Yields

2 servings

Ingredients

• 2 cups of water
• 1 ½ cups of mushrooms, you can use the locally grown ones
• ¼ cup cashews
• 1½ stalks of celery, diced
• 1 carrot, diced
• 1 ½ tbsp tamari or any soy sauce
• 1 tbsp olive oil
• ½ tsp black pepper
• sea salt to taste

Directions:

• Add all ingredients in a pot beside the cashews and bring to a boil. Then lower the heat and simmer for 15 – 20 minutes.
• In a blender put in the cashews and few spoons of the soup. Blend well to form a creamy consistency.
• When the soup has cooled down a bit blend all together with the cashew cream in the blender.
• Blend to attain your desired consistency.
• If you love whole diced mushrooms take out a few before blending and put them back once the soup is ready.
• Heat and serve. Season with herbs of your choice and add lemon juice if desired.

Notes:

• If you like greens add some fresh spinach, kale, or seasonal greens when blending your soup.

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.