Recipe Directions
- 1. Wash and dry your mushrooms. Chop 'em up a bit.
- 2. Add all ingredients (except the second amount of reserved finely chopped mushrooms) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw cream of mushroom recipe to be slightly warm when coming out of the blender.
- 3. Pour liquidy mushroom soup mixture into a bowl(s). Add remaining mushrooms and stir with a spoon. See what we're doing here? We're making a liquidy mixture and then adding some chunks to it to give it some texture and variety. That's the trick to all my raw soups.
- 4. Eat this raw cream of mushroom soup recipe immediately, while still warm from the blender!
The Rawtarian's Thoughts
By The Rawtarian I am posting this raw cream of mushroom soup recipe for my raw friend Gayla. She is dying to making a batch of raw cream of mushroom soup so I wanted to post my simple mushroom soup recipe for her ASAP! I've actually been eating this for lunch all the time lately. As you can tell, I am on a raw vegan soup kick!
It's really quite freaky how much this tastes like Campbell's brand cream of mushroom soup. Also, you can vary the water content of this soup quite a bit to alter the result. I would start with 1/4 cup of water and slowly add a bit more water if necessary to (a) facilitate blending; and (2) to get the consistency that you like your soup.
Another note... Sometimes I like to make a very thick batch of this soup and use it like a mushroomy gravy, as well. Mmm!
In terms of portion sizes, this raw vegan mushroom soup recipe is perfect for one nice big bowl of soup for one person.
Recipe Photos
Nutrition Facts
- This recipe is very low in Carbohydrates.
- This recipe is a good source of Protein, and Iron.
- This recipe is a noteworthy source of Riboflavin, Vitamin B6, and Vitamin K.
Amounts per 149 g (5 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 254 | 10 % |
| Protein | 9 g | 16 % |
| Fat | 20 g | 25 % |
| Carbohydrates | 14 g | 4 % |
| Dietary Fiber | 1.7 g | 5 % |
| Sugars | 3 g | |
| Calcium | 20 mg | 2 % |
| Iron | 3 mg | 24 % |
| Sodium | 590 mg | 26 % |
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Comments and Reviews
All
The Rawtarian
Nov 02, 2012
I love your phrase "deceptively simple" recipes - that should be my motto! lol Glad you liked it Prospero
Kat
Oct 01, 2012
Oh my! This recipe is delish! But I must confess that I did saute the mushrooms before adding. I know! I know! I'm such a sinner :( But it was so good - yum!
The Rawtarian
Oct 07, 2012
Lol saute-ing is not a sin :) It's just not raw, but that's alright. You've gotta do what works for you!
K
Aug 28, 2012
I was wondering how long you should let the Vitamix blender run? Can it get over the optimum temperature or should that not be a worry?
The Rawtarian
Aug 30, 2012
I generally keep touching the exterior of the blender carafe (container) to feel how warm it is getting. Usually just getting it tobe slightly warm is nice. Yes, you can overblend - if it's steaming when you pour it's too hot!
Christine Anaya
Aug 09, 2012
All of your recipes look great!! My husband is restricted by eating cashews at the moment. What would you suggest as an alternate for this recipe, if any? Thank you in advance!
Christine Anaya
Aug 09, 2012
Restricted from*
The Rawtarian
Aug 30, 2012
In this case I would actually recommend finding a different recipe for celery soup that uses avocado for creaminess since he can't do cashews
Jenna
Aug 05, 2012
Hi!can I use a foo processor instead of blender?
The Rawtarian
Aug 05, 2012
No, sorry Jenna. This will not work well at all in a food processor because it will be too wet. It should be made in a blender.
Kellie
Aug 01, 2012
Mmmm. So simple, yet so good. I added a splash of Liquid Bragg's & it's wonderful.
Thank you for all the great recipes!
Danielle
Jul 15, 2012
I am eating this as I type this. Very yummy. I added some almond milk that I had on hand. I also sliced the garnish mushrooms as thin as possible with my mandolin and then minced them. Then I marinated them in a dab of mediterranean sea salt and Bragg Liquid Aminos. It gave them the cooked texture of canned soup. Thanks for the recipe. I've only been eating a raw diet for about two weeks now and I've already tried a few of your recipes. They are great!
Carrie
Jun 21, 2012
I made it and it is really good! It's rich, which sometimes on a raw diet is a welcome change!
Carrie
Jun 20, 2012
This looks and sounds so great! I can't wait to try it tonight! I'm glad for your comment about not putting it in the fridge for a while before serving! That was my plan until I saw this thread. I am too only 5 days raw so far but cannot think of any reason to ever go back! Thanks for all the amazing recipes! Just what a newbie needs!
Stella
May 15, 2012
Yummy thank you
The Rawtarian
May 21, 2012
you're welcome Stella
Amanda
May 04, 2012
Any idea how long this will keep in the fridge?
The Rawtarian
May 07, 2012
I never store my soup recipes :(
They are much better fresh. Plus, when you eat them right out of the fridge they are very cold, thick and not as appetizing.
I recommend not storing them :)
Niki Quintela
Jun 01, 2013
If I store the soup in the fridge how long is it good for? And is it a possibility to heat the soup on the stove just for added warmth. I love soups, but I like them only warm or hot.
Barb
Mar 22, 2012
I have been reading that raw mushrooms are not safe to eat however it seems that many people have eaten this soup and lived to tell about it so I guess I am safe to give it a try. :)
The Rawtarian
Mar 23, 2012
I wonder why they wouldn't be safe to eat? I have eaten them all my life :)
Didier Beaumont
Mar 11, 2012
Oh my!!! I'm not about to forget this one. Best raw soup ever in my books. It reminds me of a "cooked" soup I used to have in the UK... great recipe, BRAVO!!!
The Rawtarian
Mar 12, 2012
Haha, I know. And so easy too, right???
Didier Beaumont
Mar 12, 2012
Extremely easy!!! I am having it again tonight :)
The Rawtarian
Mar 12, 2012
*like
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