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Mushroom Medley Scape Soup (raw vegan paleo)

mushroom medley scape soup by jarOhoney.com


So I went to the market and found a treasure today…. fresh garlic scapes. I had heard of these, but have never tried them. According to my research, they have been around for thousands of years and are used in both culinary and medicinal applications… huh, never knew. They are the edible flower of the immature garlic plant. Because I have just recently heard of them, I decided to grab a couple to try them out. Oh garlic scape, where have you been all my life?!?! I can’t believe I have never heard of them before– let alone never tried them until today… The flavor is of a soft, velvety garlic with a hint of green… hope this computes with you because this is what I describe it as. It still has a very slight bite of garlic but then it mellows out to velvet… picture it? When I saw these I squealed with glee (to myself of course) and then I was on a mission. My mission was to try to create a dish that would highlight a flavor that I did not know about. Lucky for me (and you) the market also had an abundance of exotic mushrooms too. I can’t think of a more perfect marriage of flavors than mushrooms and garlic! So -going on my gut feeling that this is a match made in culinary heaven, I bought a variety of mushrooms and the scapes to create my MUSHROOM MEDLEY SCAPE SOUP. The best thing about mushrooms is that they taste great raw and cooked so I thought an in between soup would be divine. Again (not bragging)– I was right. A raw mushroom soup with scapes is perfect! This soup is so simple to make yet bursting with flavor, everyone should make it at least once. Because it is only heated to 105 degree F it is the perfect soup also for warmer weather. Now I have introduced you to garlic scapes, seek them out at your local store or farmers market and see exactly what I am talking about.

SERVES 4 side dishes or 2 main dishes

1 cup whole raw organic cashews

3 1/2 cup filtered water

5 cups chunked mixed organic mushrooms (I used 2 cups white button mushrooms, and 3 cups mixed of Trumpet Royal, Forest Nameko, Velvet Pioppini and Maitake Frondosa varieties, equal parts) PS- I saved the smallest mushrooms for garnish-optional (see picture above)

5 raw organic garlic scapes, wash well

1 large organic cherry bomb pepper, halve, de-seed and fine chop

In your blender, grind the cashews to a fine meal. Add 1 cup water and blend on high for 1 minute. Now add 2 cups mushrooms and blend well. Add the rest of the water and mushrooms and blend on high until smooth. Snap the woody ends off 4 of the garlic scapes and break them into quarters. Add to the blender and blend on high until smooth, about 2 minutes–this is your soup mixture. Fine slice the 1 remaining garlic scape for garnish. Heat the soup mixture on low heat until it reaches 105 degrees F [use a calibrate thermometer to be sure]. Place in serving bowls and garnish evenly with the scape slices, cherry bomb dices, and mini mushrooms if you saved them like I did.

jarohoney copyright 2014

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