RAW CREAM OF MUSHROOM SOUP

3 cups - Almond Milk

3 cloves - Garlic – peeled, medium-sized.

1/3 cup - Lemon Juice

1/4 Cup - Olive Oil or Grapeseed Oil – cold-pressed, extra-virgin.

1½ - tsp - Sea Salt

Optional Additions: - Curry - Brewers/Nutritional Yeast (not technically raw, but very nutrient dense) - Herbs (Thyme, Oregeno, etc.) - Anything that sounds good!

DIRECTIONS FOR RAW CREAM OF MUSHROOM SOUP:
1) - Reserve 1 cup of Musroom Caps for the end of recipe.
2) - Place all other ingredient in blender and process until desired consistency.
3) - Coarsely chop the remaining 1 cup of mushroom caps and any good stems (Shitake stems my be too fibris, but most others should work.) Stir into the creamy soup.
4) - If desired, lightly warm the soup in a pan on the stove. - It is important that you not allow the soup to heat above 118F (this is the Highest), or the nutrients and enzymes will begin to damage. Use a food thermometer to monitor your temperatures.
5) - Season to taste with any optional additions.
6) - Garnish and Serve.

Everything is to taste. Remember, recipes are a guideline, not a rule. If something is crucial to the recipes success, I’ll tell you. Otherwise, personalize it - have fun, mix it up – enjoy!


TIPS, TRICKS & TECHNIQUES:

Mushrooms
~ Fresh is imperative when picking out mushrooms. Look for a firm consistency. Some mushrooms, such as button, portabellas and crimini, can have freshness determined by looking where the stem meets the cap. The more white that covers the "gills", usualy the fresher the mushroom - but don't forget the firmness.
~ If your blender is powerful, you may be able to use some of the stems in the creamy part of the soup, however, most will work coarsely chopped and added for a nice rustic consistency.

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