Mushroom Medley Scape Soup
Mushroom Medley Scape Soup
Prep
5min
Total
15min
Servings
2
Ingredients
5
Level
Easy
Prep
5min
Total
15min
Servings
2
Ingredients
5
Level
Easy
Recipe by:jarOhoney
Mushroom Medley Scape Soup
Prep:5minTotal:15minServes:2
Ingredients
  • 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)
Directions
  1. In your blender, grind the cashews to a fine meal and add 1 cup water and blend on high for 1 minute.
  2. Now add 2 cups mushrooms and blend well. Add the rest of the water and mushrooms and blend on high until smooth.
  3. 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.
  4. Fine slice the 1 remaining garlic scape for garnish.
  5. Heat the soup mixture on low heat until it reaches 105 degrees F [use a calibrate thermometer to be sure].
  6. Place in serving bowls and garnish evenly with the scape slices, cherry bomb dices, and mini mushrooms if you saved them like I did.
Ingredients
  • 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)
Directions
  1. In your blender, grind the cashews to a fine meal and add 1 cup water and blend on high for 1 minute.
  2. Now add 2 cups mushrooms and blend well. Add the rest of the water and mushrooms and blend on high until smooth.
  3. 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.
  4. Fine slice the 1 remaining garlic scape for garnish.
  5. Heat the soup mixture on low heat until it reaches 105 degrees F [use a calibrate thermometer to be sure].
  6. Place in serving bowls and garnish evenly with the scape slices, cherry bomb dices, and mini mushrooms if you saved them like I did.
Directions
  1. In your blender, grind the cashews to a fine meal and add 1 cup water and blend on high for 1 minute.
  2. Now add 2 cups mushrooms and blend well. Add the rest of the water and mushrooms and blend on high until smooth.
  3. 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.
  4. Fine slice the 1 remaining garlic scape for garnish.
  5. Heat the soup mixture on low heat until it reaches 105 degrees F [use a calibrate thermometer to be sure].
  6. Place in serving bowls and garnish evenly with the scape slices, cherry bomb dices, and mini mushrooms if you saved them like I did.
Notes

mushroom medley scape soup RFMP

Joelle Amiot

Chef: 

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…