Creamy Mushroom Soup

Yield: 8 cups

Ingredients

• 2 stalks celery, rough chopped
• 2 small or 1 medium zucchini, rough chopped
• 1 cup Almond Milk
  plus 1 cup more to help blend
• 2 cups mushrooms, rough chopped
  plus 1 cup more, rough chopped (to pulse in last)
• 3 cloves garlic
• 1 tablespoon miso
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 2 teaspoons lemon juice
• 1 tablespoon mushroom powder (see note below)

Directions

Make Almond Milk with your More than a NUT MILK BAG

Add all ingredients to your high-speed blender and blend until well combined. Use additional almond milk for consistency. Pulse in the remaining cup of mushrooms for texture.

Notes

Mushroom Powder: you can easily create your own by saving those mushrooms stems, slice them and dehydrate until completely dry. Place the dried stems in a coffee grinder (one you saved for culinary purposes) and grind to powder. Store in a glass container in your spice cabinet for those opportunities when you need concentrated mushroom taste.

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