Ingredients
- 2 cups of almond or other nut milk
- (to make almond milk, soak brown skinned nuts overnight and discard soak water next morning.
Preparation
Step 1
Place almonds back in blender and add 5 cups of pure water. Blend until mixture turns milky.
Strain mixture through nut milk bag into a bowl and reserve pulp for future use)
1 cup portabella or shiitake mushrooms - fresh
1/8 cup gluten free tamari
2 cloves garlic
1-2 TBS olive oil
Basil, rosemary, oregano
1/4 red pepper
3 small shiitakes or 1/2 small portabella
Combine tamari, olive oil and garlic and Italian seasonings.
Marinate all mushrooms in tamari and olive oil mixture for about 30-60 minutes or more. You can do this the night before if you wish and store in a glass jar in the fridge.
Take out 2 mushrooms for garnish and slice thin along with the red pepper.
Blend nut milk, marinated mushrooms and seasonings. Place into bowls and garnish with mushrooms and red peppers. Enjoy this creamy and flavorful soup.