Creamy Mushroom Soup
Yield: 8 cups
- 2 stalks celery, rough chopped
- 2 small or 1 medium zucchini, rough chopped
- 1 cup Almond Milk
plus 1 cup more to help blend
- 2 cups mushrooms, rough chopped
plus 1 cup more, rough chopped (to pulse in last)
- 3 cloves garlic
- 1 tablespoon miso
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon mushroom powder (see note below)
Add all ingredients to your high-speed blender and blend until well combined. Use additional almond milk for consistency. Pulse in the remaining cup of mushrooms for texture.
Mushroom Powder: you can easily create your own by saving those mushrooms stems, slice them and dehydrate until completely dry. Place the dried stems in a coffee grinder (one you saved for culinary purposes) and grind to powder. Store in a glass container in your spice cabinet for those opportunities when you need concentrated mushroom taste.