Rich and Creamy Raw Mushroom Soup

raw mushroom soup

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 SoupRich and Creamy Raw Mushroom Soup
Recipe by
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

Print this recipePrint this recipe

  • 2 1/2 cups mixed mushrooms (portobello, oyster or shiitakes)
  • 1 1/2 cups raw cashews
  • 1/4 cup pine nuts
  • 2 cups almond milk
  • 2 cups water or as needed
  • 1/4 cup white or yellow miso
  • 1 teaspoon dried dill
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • fresh parsley, chopped, for garnish
  • Toss all of the ingredients except the fresh parsley, salt and pepper into a food processor and pulse until blended. Add more water to achieve your desired consistency. Taste and add salt and pepper for seasoning. Ladle into small bowls and garnish with fresh parsley.

  • Best served at room temperature.

Makes 4 servings
raw mushroom soup

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


Preety said...

soup looks delicious..super comforting food to have anytime..

Rumana Rawat said...

Very comforting soup...

Chelsea Marrs said...

This soup would be great for a windy SF day (like today)!!

xoxo Chels
Chowing Down by the Bay

Health Benefits said...

Thanks so much for sharing this wonderful recipe. As a big fan of creamy mushroom soup, this post really caught my eye. The recipe looks simple enough for me to follow and you did a great job of laying it out in a clear way.

Look forward to following your site and learning about other great recipes and other health related posts. Thanks for all that you do :).

Torviewtoronto said...

delicious combination

Erin said...

Mushroom soup is one of my favourites! This recipe would be a great addition to 5-Ingredient Mondays (, if you're interested :)

Anonymous said...

Thank you for this recipe! I'm pretty new to the raw lifestyle, and this would be my first time trying miso -- do you use paste or powder? Thank you again!

Lisa Turner said...

Paste is best in my opinion. Enjoy.

paizley said...

There is advice out there on NOT eating raw mushrooms. I love mushrooms and have experienced gastrointestinal issues after eating raw mushrooms. That prompted me to do some research on it.

Here is an article from Prevention magazine by Dr. Weil:

An excerpt from
"3. Hydrazine and other compounds: A chemical derivative of hydrazine, a toxic compound, is present in some of mushrooms including the white button (Hashida, Hayashi et al. 1990). Hydrazine, an ammonia like liquid compound, is easily volatilized with a thorough sauté. Eating a few uncooked mushrooms usually won't make you sick, as evidenced by the compound being present in the white button mushrooms, which are commonly eaten raw. While the toxicity of the compound hydrazine (also a component of rocket fuel) is well understood, exactly what mushrooms contain hydrazine and in what volume, has not been well studied. It is only through mushrooms like the false morel, which contain large amounts of the hydrazine gyromitrin, do we appreciate the toxic effects. It is clear that some people are more sensitive to hydrazine, while some feel no effect from eating false morels, others have become very sick or have even ceased to exist. Symptoms are usually gastrointestinal and neurological and most often occur within 6-12 hours of consumption. There is also evidence that repeated consumption can increase risk of illness. This has lead some scientists to believe some people may be deficient in enzymes that convert hydrazine to non-toxic compounds in the body (Coulet and Guillot 1982). If you always cook your mushrooms you will never need to know if you are sensitive to the hydrazine.

In rare cases, individuals have developed a skin rash from eating raw or undercooked shiitake mushrooms. The shiitake sensitivity is an allergic reaction rather than a toxicity (Kopp, Mastan et al. 2009). However the lesson is the same-- when trying new mushrooms, cook mushrooms thoroughly. Mushrooms, like the false morel, are parboiled before consumption. Still if you really want to try mushrooms raw, eat only a small piece and wait for a possible reaction before eating a larger quantity."

Lisa Turner said...

Thanks for your comment Paizley. I usually don't eat raw mushrooms, except when I am prepping for a dish. I don't find they bother me, but as noted, it is best to start with a small quantity in case there would be a possible reaction.