• Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Full Helping

Vegan Recipes | Made to Nourish

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Getting Started
  • Recipes
  • Books
  • Shop
  • Contact

Raw Cream of Mushroom Soup

October 6, 2010 Uncategorized

Happy Humpday!

Two nights ago, for the first time in about a week, I actually had time to make something for dinner that wasn’t a large salad or a bowl of quinoa. I thought, hooray! Then I thought, oh how the mighty have fallen. I need to get better at uncooking and cooking under time constraints.

Regardless, this was a nice way to spend some quality time with my poor, neglected VitaMix. Inspiration for this recipe was the fact that I had a container of portobello mushrooms sitting in my fridge that were going nowhere fast. It occurred to me that I’m one of the few raw eaters I know who’s never made a raw cream of mushroom soup — weird, since I’m a raw soup fiend. I kept it simple with this basic recipe, which was inspired (at least in part) by Philip’s recipe in Raw Food, Fast Food. I changed the soup base here (almond milk and cashews rather than hemp butter and water), but kept flavorings quite similar.

The resulting soup looked suspiciously like a chocolate smoothie in a bowl:

(Right??)

But tasted perfect: really subtle and earthy. I served it with two slices of Ani Phyo‘s zucchini bread, which also happens to be delicious:

You can find the recipe in Ani’s Raw Food Essentials. Here’s how it all happened:

Raw Cream of Mushroom Soup (serves 4)

2 giant (or 3 regular sized) portobello mushroom caps
2 cups of almond milk
1/4 cup cashews
2 tbsp nama shoyu or tamari (I used reduced sodium; if you use regular, I’d use 1 tbsp)
1 tbsp mellow white miso (optional)
3/4 tsp cumin
1/2 tsp chili powder
1/2 tsp coriander
1 tsp dried thyme

Blend all ingredients together in a Vita-Mix or other blender till very smooth. Serve as it is, or with a mushroom garnish.

Obviously, I forgot about the garnish, but that didn’t detract from the taste. Along with salad, it was quick and easy and a comforting meal on a cool day:


Many raw foodists I know have cautioned me against mushrooms (or any other fungi). I’m not persuaded that there’s anything wrong with them. But more importantly, I’d be awfully sad without them.

Before I go, I wanted to direct you all to a blog post from fellow blogger, Ashley. Ashley wrote me this morning to say that some of the conversations here on CR had inspired her to reconsider the foundations of her desire to eat a plant based diet. I was so touched to hear it: as you know, I’m ever more interested in the whole impact of what we do and do not choose to eat. Part of my own vegan journey has meant realizing that food is not merely a means of obtaining nourishment, or of keeping my own body healthy, but also a means of doing what good I can for animals and for the planet.

In keeping with these thoughts of mine, here are Ashley’s honest musings on how her own relationship with food is evolving. I admire Ashley for wondering how her own food choices might have consequences that go beyond her personal health or well being, and for writing about them.

Finally, Lauren has a terrific post up today that resonates heavily with my post yesterday on the shift away from veganism in the raw world: you’ll see that she’s had many of the same thoughts that I have. If you can get past the photos of exotic fruit (ack! Lauren! I may have to file for a food twin divorce!), I urge you to give it a read 😉

xo

Don't miss a post- subscribe SUBSCRIBE

Categories: Uncategorized Tags: mushrooms, recipe, soup

More Recipes

  • Red Pepper and Hemp SoupRed Pepper and Hemp Soup
  • Steak and Potatoes. Steak and Potatoes.
  • Raw Vegan Asian Lettuce WrapsRaw Vegan Asian Lettuce Wraps
  • Introducing the Blended SaladIntroducing the Blended Salad
  • Raw Cream of Cauliflower SoupRaw Cream of Cauliflower Soup
Previous Post: « More Thoughts on Shifting Away from Raw Veganism
Next Post: Operation Rice Cooker: Cinnamon Raisin Quinoa with Kale »

Reader Interactions

Comments

  1. Lauren says

    October 6, 2010 at 11:58 am

    Haha! Oh no! Don’t divorce me!!! 🙂 I knew you’d love the egg looking fruit! 🙂 Thanks for the shout out. And this soup looks really good. Oh food twin, how I adore you!

    Reply
  2. Heather (Heather's Dish) says

    October 6, 2010 at 11:58 am

    i’m not vegan or a raw foodist, but this sounds amazing. you can bet i’ll be making this to have for lunches next week!

    Reply
  3. the veg meg says

    October 6, 2010 at 12:11 pm

    i know pretty much nothing about raw food, so tell me – do you eat this cold? room temperature? can you heat it?

    Reply
    • Gena says

      October 8, 2010 at 2:57 pm

      I eat it room temp. But sure, heat if you want to!

      Reply
  4. [email protected] the delicate place says

    October 6, 2010 at 12:12 pm

    drool. now i that i am the proud mama of a vitamix, i think i just might be making those soup very soon! i <3 shrooms!

    Reply
  5. Faith @ lovelyascharged says

    October 6, 2010 at 12:42 pm

    Ahh, I seriously would kill for a vitamix! My gimpy old blender wouldn’t do much in terms of making a soup, more or less a chunky raw mushroom batter :/

    Reply
  6. Dianne says

    October 6, 2010 at 12:45 pm

    Yum, mushroom soup! Your soups always look so lovely.
    One question- you often post recipes that make several servings. Can you write about what you do with the leftovers? I worry about things going bad in the fridge, especially raw foods, and I’m wondering if you have anything special you do with these kind of leftovers, like freeze them, or if you just happen to use it up in two days. Thanks!

    Reply
  7. Kelly Michelle says

    October 6, 2010 at 1:22 pm

    yum! I also have a question for you. I just got a Vita (finally!!) but was looking for some tips on how you don’t “lose” ingredients into the bottom of it. For example with this soup I imagine it would all pour out easily but I made a batch of your tofu burgers and felt like I was losing a ton of batter sticking to the blender and especially at the bottom that I struggled to get out. This was disappointing because it was much easier (and less leaky) to make the batter in the Vita than my food processor but with the processor one swipe at the end and all the batter can be used.

    Any tips would be appreciated!

    Reply
    • Kelly Michelle says

      October 6, 2010 at 6:24 pm

      mmmmmmmm I went ahead and made this soup too and it is delicious! My first raw soup! I used baby portobellos and red miso cause it’s what I had and it worked out great

      Reply
      • Kelly Michelle says

        October 6, 2010 at 6:50 pm

        One comment wasn’t enough, I’m totally in love with this soup. I’m dipping baked eggplant in it because that was what was closest to me but I think just about anything would be good using this as a sauce. It is like the most delicious gravy ever.

        Reply
        • Gena says

          October 7, 2010 at 12:01 pm

          Oh hooray! So glad you liked.

          Reply
    • Gena says

      October 7, 2010 at 12:29 pm

      Kelly,

      I never use the Vita for stuff like a tofu blender, etc. That’s food processor business! Ditto for hummus, etc. I use Vita mostly for really liquidy stuff.

      G

      Reply
      • Kelly Michelle says

        October 7, 2010 at 8:32 pm

        good to know, thanks! The soup really is soooooo delicious. I am eating it again today, I just want to bathe in the stuff. I am a huge mushroom fan!

        Reply
  8. Nola @ The Eco-Hedonist says

    October 6, 2010 at 1:38 pm

    Ooo… mushroom soup!!! I’d sort of let that wander out of my head as it’s been so warm here lately, but the last few days have been Soup Weather with a capital S and W! Hmm… may have to brave the rain for a mushroom run…

    Reply
  9. Erika @ Health and Happiness in LA says

    October 6, 2010 at 1:45 pm

    Oh I love mushrooms. I do wish they were less expensive, though!

    Reply
  10. Noelle says

    October 6, 2010 at 2:16 pm

    Yes please! This sounds so delicious! My friend (no-vegan or raw) told me she made a decadent cream of mushroom and I cringed and then wished I could have my own vegan kind tomake casseroles. This is just great and just as a soup! Thanks!

    Reply
  11. Diana (Soap & Chocolate) says

    October 6, 2010 at 2:50 pm

    THIS is a good idea. I am a (recent) lover of mushrooms, so I’m surprised it hadn’t occurred to me to try a mushroom soup either! Maybe because I don’t know what the conventional variety tastes like, since I grew up disliking shrooms so much. I’ve only ever sort of tasted it when it’s the Campbell’s crap baked into casseroles. I would much rather sip a stand-alone recipe such as yours. And since I have everything but the shrooms themselves, maybe I should just shut up and do that.

    Reply
  12. hippierunner says

    October 6, 2010 at 3:02 pm

    Ooh, I loooove mushrooms!

    Reply
  13. Christine (The Raw Project) says

    October 6, 2010 at 3:40 pm

    Had to star this post, the soup looks wonderful! Thanks!

    Reply
  14. Shelby says

    October 6, 2010 at 4:56 pm

    My mom and I were just discussing cream of mushroom soup. She said it would be hard to make it vegan, but look at this! Vegan AND raw! YUM!

    Reply
  15. Krystina says

    October 6, 2010 at 6:40 pm

    That soup looks fantastic! I’d love to try it with sesame milk.

    Reply
  16. Dorota @ Raw Superwoman says

    October 6, 2010 at 9:04 pm

    Mmmm, mushroom soup, I have never made a raw one. Pate – yes. Soup, no. Must try!

    Reply
  17. Averie (LoveVeggiesAndYoga) says

    October 6, 2010 at 9:11 pm

    “I’m one of the few raw eaters I know who’s never made a raw cream of mushroom soup “–

    Well I’m another! I had no idea raw ‘shroom soup was popular among raw foodies…I have honestly never seen it on blogs. And I read one or two of those every day 🙂 haha!

    Then again, maybe I am just not plugged in…I kinda also gloss past soups in general but I want to make more! Opposite of raw, but I got a crock pot. Yes, for yrs had wondered why a “raw foodie” would want one as it is the opposite of eating living foods…simmering them for hours…but, honestly made a batch of vegan chili that was so EASY and i have food for the family for 3 days and it was did i mention, easy? Yes! Blogging the recipe tomorrow.

    Anyway great job on your soup and bread, tis the season for some soup I’m thinking.

    🙂

    Reply
  18. Jaime says

    October 6, 2010 at 9:16 pm

    “I was so touched to hear it: as you know, I’m ever more interested in the whole impact of what we do and do not choose to eat. Part of my own vegan journey has meant realizing that food is not merely a means of obtaining nourishment, or of keeping my own body healthy, but also a means of doing what good I can for animals and for the planet.”

    EXACTLY.

    I wish some people would try being less selfish.

    Reply
    • Gena says

      October 7, 2010 at 12:01 pm

      Our food choices don’t just impact us and our bodies. Period. Thanks, Jaime, for chiming in.

      Reply
  19. Kate says

    October 6, 2010 at 9:51 pm

    Hi Gena,

    Thanks for your thoughtful, delicious posts! I started exploring raw foods when I was forced to remove gluten and dairy from my (already vegetarian) diet. Thought you might enjoy this seasonal raw apple (honey)crisp recipe, borrowed from Whole Foods. Enjoy – and thanks for the inspiration! – Kate

    http://bread-n-chocolate.blogspot.com/2010/10/how-bout-them-apples.html

    Reply
    • Gena says

      October 7, 2010 at 12:00 pm

      Thanks Kate! And for intro-ing me to your blog.

      Reply
  20. Andrea (@ Puppy Dog Tales) says

    October 7, 2010 at 9:20 am

    Just another reason why I NEED a Vita-Mix. This soup looks excellent! I love mushrooms!

    Reply
  21. Brigida says

    October 7, 2010 at 12:49 pm

    Yum! I just love mushroom soup!
    They are safer if they are dry, I’ve read a book about a raw foodist living in the woods, she eats them like this since childhood… But only dried. Maybe they would make the soup even thicker =)

    Reply
  22. Caleb says

    October 8, 2010 at 12:46 am

    I just may have to try this soon. My raw food intake has been a bit low lately. Funny, I have had my VitaMix for over a year now and have only made gazpacho once and raw soup once. Raw soups would certainly be an easy way of getting more raw foods.

    Reply
  23. VeggieGirl says

    October 8, 2010 at 9:29 am

    Your VitaMix says thank you 😉 Can’t beat a classic mushroom soup (even if one isn’t a soup fan).

    Reply
  24. Emilia @ Namaste Gurl says

    October 10, 2010 at 12:39 am

    Thanks for the recipe– don’t use shrooms much either for soup. So i’ll definitely doing to hopefully give this one a try!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

Hi! I’m Gena, voice of The Full Helping, certified nutritionist, cookbook author, and passionate vegan food educator. This space is where I share nourishing plant-based recipes, stories of self-care and self-discovery, and resources to help you explore an informed and compassionate relationship with food.

My Favorites

Footer

Instagram

  • This lunch bowl = happy place 😊 Sweet potatoes, roasted red peppers, chickpeas, cucumbers, greens, herbed cashew cheese, and balsamic Dijon tahini dressing. Link to the cashew cheese recipe this is based on (I just pulse in chives) in my bio today 👌
〰️
Power Plate deets:
Complex carbs = chickpeas + sweet taters
Protein = chickpeas
Healthful fat = cashew cheese + dressing
Veggies = always! 💚
〰️
Next week will be my last at my current rotation! The internship gets harder as it goes on, but it’s going. And going. Happy Friday, loves!!
.
.
.
.
#onebowlmeal #veganbowls #powerplates #veganfoodshare #veganfoodie #buddhabowls #cashewcheese #veganeats #whatveganseat #vegansofig #plantbased #wholefoodsplantbased #wfpb #plantpower #plantpowered #poweredbyplants #wholefoodsplantbaseddiet #eatarainbow #bestofvegan #wholefoods #healthfood #nourish #nourishyourbody #veganlunch #latergram
  • How about a little chocolate avocado pudding for Valentine’s Day? 🥑🍫😍
〰️
This is the “chocomole” recipe from my blog, and the first raw food dessert I ever tried. Haven’t stopped loving it all these years later. Just avocado, cocoa powder, vanilla, dates, maple syrup, and a pinch of sea salt. I love how the dates make it a little caramel-ly. Link to the recipe in today’s bio!
〰️
Sweets for my sweets! That’s all of you!! 🤗😘
.
.
.
.
#valentinesday #galentinesday #avocadopudding #rawfooddessert #rawfood #vegandessert #chocolatelovers #veganeats #whatveganseat #vegansofig #vegansofinstagram #veganlife #wholefoods #healthfood #glutenfree #bestofvegan #veganfoodshare #veganfoodlovers #iamwellandgood #plantbased #plantbaseddiet #veganttreats #nom #instayum 📷: @trinerask
  • Oh, this tofu scallion black bean scramble 😍
〰️
My go-to scramble of the fall and winter. It’s a perfect make-ahead savory breakfast, and the whole thing comes together in 15 minutes. Plus, it’s got about 20 grams of #plantprotein per serving, which means that it’ll help to keep you sated all morning. Recipe is on the blog now—link in my bio!!
〰️
And here it is with a squeeze of @sirkensingtons spicy ketchup. Yum. Happy hump day!
.
.
.
.
#veganfoodshare #veganbreakfast #veganbreakfastideas #tofuscramble #veganprotein #plantpower #plantpowered #poweredbyplants #plantbaseddiet #wfpb #wholefoodsplantbased #wholefoodsplantbaseddiet #whatveganseat #vegansofig #bestofvegan #idontwantsalad #healthfood #veganeats #veganfoodie #veganfoodlovers #instayum #nourish #breakfastinspo
  • I didn’t make these #vegan zucchini date muffins over the weekend. They were one of a long list of things I’d planned on and didn’t get around to, cause, well, life 🤷🏻‍♀️
〰️
They’re delicious, though, and if I had made them, I’m sure this Monday would be looking a lot brighter! 🌟 Soon. For now, the recipe link is in my bio. Happy #meatlessmonday, loves!
.
.
.
.
#baking #veganbaking #veganmuffins #snack #sneakyvegetables #veganfoodshare #veganfoodie #veganfoodlovers #vegansofig #whatveganseat #vegansofinstagram #veganbreakfast #plantbased #plantpower #plantpowered #poweredbyplants #vegansnack #vegansnacks #plantbaseddiet #nourish #treatyoself 📷: @trinerask #nom #instayum
  • Its shaping up to be one of those Sundays in which about 10% of what I’d hoped to get done is done. Sigh: so it goes.
〰️
In the meantime, here’s lunch, and it’s a good one: barley, arugula, romaine, cucumber, roasted red pepper, great northern beans, pickled red onion, vegan Caesar dressing. And weekend reading is up, so that’s something!
〰️
Wishing myself the ability to be cool with where I’m at today, and wishing it for all of you, too. We’re OK. Happy Sunday 😘
.
.
.
.
#sundayfunday #veganlunch #veganbowl #whatveganseat #vegansofig #vegansofinstagram #veganlife #veganism #bowlmeals #plantbased #plantpower #plantpowered #wfpb #wholefoodsplantbased #wholefoodsplantbaseddiet #nourish #eatwellbewell #veganfoodshare #nourishyourbody #simplefood
  • Saturday’s are for #veganbrunch 😊
〰️
Little of this, little of that. Sautéed purple cabbage over a bed of spinach, air fryer sweet potatoes, and my favorite tofu scallion black bean scramble, which I’ve been making all fall/winter. I’ll be sharing the recipe on the blog this week!
〰️
Happy weekend, my friends. Stay warm!
.
.
.
.
#veganbreakfast #veganeats #veganfoodie #veganfoodshare #whatveganseat #vegansofig #vegansofinstagram #veganlife #tofuscramble #veganprotein #plantprotein #plantbasedprotein #plantpower #plantpowered #poweredbyplants #plantbaseddiet #wholefoods #eatwell #eatarainbow #nourish #nourishyourbody

Unlock the fullness of everything I already share here – and then some.

It’s my goal to help you approach vegan cooking with a sense of ease and confidence. Crafting a thoughtful, practical newsletter is part of that work! Each week, you can expect accessible recipes and links to thought-provoking articles.

When you sign up for my newsletter, you’ll be able to...
  • Explore the best of The Full Helping archives.
  • Discover my digital recipe box and collect your favorites.
  • Explore my one-on-one nutrition counseling services, designed to help you find balance and support.
  • Further your knowledge of vegan cooking through my cookbooks, Food52 Vegan and Choosing Raw.
  • Weekend Reading
  • Eating Disorder / Food and Healing
  • Nutrition Counseling
  • Recipes
  • Privacy Policy

Copyright© 2019 · The Full Helping Theme by Shay Bocks