Cream of Mushroom Soup

Cream of Mushroom Soup by Nomi Shannon

1/4 cup almond butter 

1 1/2-3 cups quartered Crimini* or button mushrooms, to taste 

1- 2 teaspoons chopped onions 

1 tablespoon chopped parsley 

2 teaspoons Nama Shoyu*, or tamari* (or increase sea salt) 

1 pinch sea salt 

1/2 cup water 

4 tablespoons minced mushrooms

In a blender, combine the almond butter, mushrooms, onions, parsley, Nama Shoyu, salt and water. Blend until smooth. Pour into a serving bowl. Top with the chopped mushrooms. Yields 1 cup, which in a perfect world should serve 2.

This soup is pretty rich so 1/2 cup is perfect. Nomi also suggests using it as a gravy too if you wanted. It was delicious!