Creamy mushroom soup

This is a post about raw mushroom soup.

yummy mushroom soup

Eating a high raw diet in the winter months can be a real challenge when you naturally crave warmth, and I know as well as anyone just how unfulfilling cold soup can be – especially cold mushroom soup. It may hearten you to discover that this soup is warm, hearty and wholesome at once.

Inspired by this Vegan Sparkles recipe, my version calls for dehydrator ‘sautéd’ mushrooms, with soft flesh and slightly crisp edges. If you don’t have a dehydrator, you can just marinate your mushrooms; the flavour won’t be as intense so you may need to add salt.

Recipe #134: Raw Cream of Mushroom Soup. Serves 4. I have detailed instructions for a Thermomix (TM) and thermometer here, but you could equally use a food processor/blender followed by some saucepan time in place of the TM.

You will need:
► 320g marinated, dehydrated mushrooms [You can use any type(s) of mushrooms you fancy. The marination/dehydration method appears below]
► 1 cup of raw cashews, soaked in cold water for at least 2 hours
► 2 cloves of garlic
► ½ of a small red onion
► 1 small stick of celery with leaves
► 2 cups of cold water
► the leaves from 2 sprigs of fresh thyme
► salt & pepper, to taste

To prepare the mushrooms, slice the mushrooms and coat them in a fairly even mix of tamari, balsamic vinegar, apple cider vinegar and olive oil (just add a good lug of each to start with – you can always add more if you run out). Leave these to marinate for at least half an hour, turning them every few minutes to absorb more of the marinade.

Lay the marinated mushrooms on a dehydrator tray and dehydrate at 41-46°C for 3-5 hours. You want the mushroom pieces to be softened, just hardening around the edges, and to taste delicious. If they don’t taste salty enough, dehydrate them for longer.

To make the soup, start by adding approximately half of the mushrooms to the TM bowl with the cashews (drained), garlic, onion, celery, water and half of the thyme. Blend at speed 10 for 1 minute. Check the soup for flavour and consistency, adding seasoning and more water if needed, and reblend for 15-30 seconds.

Add the rest of the mushrooms and rest of the thyme, then set the TM to reverse speed 3 and 50°C for 10 minutes, checking the temperature with your thermometer once the 50°C light stops flashing [the temperature should be 42-44°C at this point], then at 15-20 second intervals until the heat of the soup reaches 46°C.

Serve in warmed bowls with a yummy garnish – like a swirl of hemp oil and a sprinkling of rawmesan, pepper and dried sage. We enjoyed ours with a slice of onion bread on the side.

another yummy mushroom soup

I am so excited about this warming recipe and I hope that you are too. Have a fabulous weekend!

H 🙂

*** Newsflash: my last public class for 2012 is now happening on 8 August [class details here]. After much planning and searching of soul, I am reducing A Foodly Affair‘s services until at least February next year. Thanks so much for understanding, and I hope to see you at my Chocolate Cravings class! [links defunct > removed] ***



  1. Great recipe and great insight into the raw foods/temperature issue. I’m not a raw foodie but am intrigued and always wondered about whether the heat of dishes is missed. I like the mixing to achieve warmth without cooking, as well as the warmed bowls. Very inventive!


  2. Thanks for your comments, Lauren & Bex! I have made this recipe twice and it has turned out beautifully each time.

    >Lauren – thank you for being my unwitting quality controller! You actually pin-pointed an omission in my recipe: I forgot to mention that you set the Thermomix to 50°C, then watch for the 50°C light to stop flashing before checking the temperature. I included this point within 1.5hrs of posting (so hopefully before you tested the recipe!).

    H 🙂


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