Name: Mushroom Medley Scape Soup
Prep time: 5 min
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 cup cashews ((whole, raw, organic)); 3 1/2 cup filtered water; 5 cups mushrooms ((chunked, mixed, organic, used 2 cups white button mushrooms, and 3 cups mixed of Trumpet Royal, Forest Nameko, Velvet Pioppini and Maitake Frondosa varieties, equal parts) PS- I saved the smallest mushrooms for garnish-optional )); 5 garlic scapes ((raw, organic, wash well)); 1 cherry bomb pepper ((large, organic, halve, de-seed and fine chop))

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Oh garlic scape, where have you been all my life?!?! I can’t believe I have never heard of them before– let alone never tried them until today… The flavor is of a soft, velvety garlic with a hint of green… hope this computes with you because this is what I describe it as. It still has a very slight bite of garlic but then it mellows out to velvet… picture it? When I saw these I squealed with glee (to myself of course) and then I was on a mission. My mission was to try to create a dish that would highlight a flavor that I did not know about. Lucky for me (and you) the market also had an abundance of exotic mushrooms too. I can’t think of a more perfect marriage of flavors than mushrooms and garlic!

So -going on my gut feeling that this is a match made in culinary heaven, I bought a variety of mushrooms and the scapes to create my MUSHROOM MEDLEY SCAPE SOUP. Not to brag but I was right!

Ingredients

1 cup cashews (whole, raw, organic)
3 1/2 cup filtered water
5 cups mushrooms (chunked, mixed, organic, used 2 cups white button mushrooms, and 3 cups mixed of Trumpet Royal, Forest Nameko, Velvet Pioppini and Maitake Frondosa varieties, equal parts) PS- I saved the smallest mushrooms for garnish-optional )
5 garlic scapes (raw, organic, wash well)
1 cherry bomb pepper (large, organic, halve, de-seed and fine chop)

Servings:

Units:

Directions

Prep

5 min

Total

15 min

In your blender, grind the cashews to a fine meal and add 1 cup water and blend on high for 1 minute.
Now add 2 cups mushrooms and blend well. Add the rest of the water and mushrooms and blend on high until smooth.
Snap the woody ends off 4 of the garlic scapes and break them into quarters. Add to the blender and blend on high until smooth, about 2 minutes–this is your soup mixture.
Fine slice the 1 remaining garlic scape for garnish.
Heat the soup mixture on low heat until it reaches 105 degrees F [use a calibrate thermometer to be sure].
Place in serving bowls and garnish evenly with the scape slices, cherry bomb dices, and mini mushrooms if you saved them like I did.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Raw Food Magazine – The Many Benefits of Eating Mushrooms for Your Health says:

March 4, 2017 at 2:59 pm

[…] Mushrooms provide our body with lean proteins. They are very low in carbohydrates and do not contain any fat. Along with this, the presence of fiber and a particular kind of enzymes in mushrooms like plant Portobello mushrooms helps to reduce cholesterol levels. The lean protein of mushrooms is helpful in burning cholesterol. Controlling bad and good cholesterol can help in preventing various types of cardiovascular diseases, so if you are suffering from cholesterol try to intake mushrooms daily. […]

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