How to Make Raw Cream of Mushroom Soup!

After my detox I was feeling really good, full of energy! Whenever you come off a detox you want to do something to break your detox and ease into eating regular food again. Even though on my detox I actually did eat, there was nothing to ease into, I wanted to get back into my raw foods. A few years ago I was eating about 80% raw. I was very new to raw food and I was eating all the wrong foods, and kept gaining weight and also it just took way to long to prepare. I have since learned how to manage calories and some quick raw food recipes. I love cream of mushroom soup, I had a bunch of mushrooms left over from the detox.  You can use whatever kind you like, but I used baby portobello mushrooms. I hope you enjoy this as much as I do! 

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2 cups cashew milk
1/2 onion (small to medium sized onion)
2 tbsp nutritional yeast
1 clove garlic
1-1.5 cup mushrooms
2 tbsp Bragg’s Liquid Aminos
1 tbsp lemon juice
sea salt, to taste
white pepper, to taste
extra mushrooms for garnish, diced

1. put all ingredients exert mushrooms in blender and blend until all ingredients are incorporated.
2. add mushrooms and pulse blender, till desired texture. I like mines to have a little texture so I pulse till just incorporated with some small pieces of mushrooms in soup.
3. garnish with extra mushrooms and enjoy.
4. You can heat up in a dehydrator, or gently on top of stove as long as temp is not over 110-115 f it will still be raw!.

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Shelita Williams, Registered Nurse, Certified Fitness Trainer, helps aspiring and established women entrepreneurs who struggle with achieving their health and fitness goals, to lose weight, increase energy, boost confidence and establish brand integrity so that they are poised, fit and motivated to start, manage and grow their business! Sign up for your free eCourse and Reign in Health and Fitness updates!