-
1cupcashews(whole, raw, organic)
-
3 1/2cupfiltered water
-
5cupsmushrooms(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 )
-
5garlic scapes(raw, organic, wash well)
-
1cherry bomb pepper(large, organic, halve, de-seed and fine chop)
|
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.
|