Ya an other raw soup. What can I say, I recently bought a fantastic new blender and I just can’t get over it!
Cream of Porcini mushroom soup
125 ml (1/2 cup) dried porcini mushrooms, soaked for an hour, soaking water reserved
freshly made almond milk (recipe bellow)
500 ml (2 cups) fresh button mushrooms, sliced, a few reserved for garnish
1 garlic glove
sea salt, black pepper and nutmeg to taste
fresh parsley, finely chopped
Filter the porcini’s soaking water. Put 250 ml (1 cup) of it in a blender with 500 ml (2 cups) almond milk, the porcini and garlic. Process until creamy. Add the button mushrooms and pulse a few seconds until finely shopped. Add salt, pepper and nutmeg to taste. Serve and garnish with a few slices of mushrooms and parsley.
Almond milk
250 ml (1 cup) of raw almonds
750 ml (3 cups) water
Soak almond overnight. The next day, discard soaking water and squeeze the brown peel off the almonds. Put the clean almonds and 3 cups water in a blender and process until creamy and smooth. Filter the mixture trough a very fine mesh nylon bag (a perfectly clean nylon stocking works fine) catching the milk in a bowl. Reserve the almond pulp for an other recipe. Voilà! Fresh, rich and creamy almond milk. 10 000 times better the the bland and thin store bought version.
