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Mushroom Medley Scape Soup

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

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)

Method
 

  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.