As the temperature rises, raw creations occupy a shining spot on the dinner table. My dear friend Susan thoughtfully sent me a gift of raw in the form of an elegant cookbook that celebrates the beauty of vibrant raw creations that can be made with ease. Everyday Raw Express by Matthew Kenney is certainly worth your attention. The presentation of the dishes within the covers is gratifying, but even better is using the ideas as a template for vibrant nourishment. And the book uses only vegan friendly ingredients too.
As I am a mushroom fiend, one of the first recipes I tried was this raw mushroom soup. I never can resist nibbling on raw mushrooms as I prepare a dish, so why not a soup with humble seasonings and some nuttiness? This rather unusual earthy soup was a lovely starter for my Asparagus Pesto Lasagna.
This is my contribution to No Croutons Required this month. The theme for May is little bites. We are looking for appetizer soups and salads to begin your meal. I am also sharing with Jac's bookmarked recipes and Ricki's Wellness Weekend.
|Rich and Creamy Raw Mushroom Soup|
|Recipe by Lisa Turner|
Adapted from Everyday Raw Express: Recipes in 30 Minutes or Less
Published on May 15, 2013
Quick and easy, creamy, earthy and raw mushroom and nut soup — a simple and nourishing starter for summer meals
More mushroom soups you are sure to enjoy from Lisa's Kitchen:
Hungarian Mushroom Soup
Mushroom Cheddar Cheese Toasts
Paneer Mushroom Egg Muffins
Thai Mushroom Soup with Coconut
On the top of the reading stack: various offerings
Audio Accompaniment: Robert Rich