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Kream of Mushroom Soup

From Superior Seasons

<p>Try out this vegan Kream soup recipe- it will have you switching over from using a dairy base for your soup, guaranteed! So rich and creamy.</p> <p><span class="caps">NOTE</span>::::: ThIS IS <span class="caps">THE</span> <span class="caps">BEST</span> <span class="caps">MUSHROOM</span> <span class="caps">SOUP</span> I&#8217;VE <span class="caps">EVER</span> <span class="caps">HAD</span>; <span class="caps">EVER</span>!!!</p>
Source: Beautiful-Vegan's Ebook "Conscious Evolution: Delicious, compassionate living" (Entered by Leanne Wierzbicki)
Serves: 2 lg bowls or 3 med bowls

3 cups chopped cremini, shitake, oyster, white button mushrooms
4 cups almond or cashew mylk (home made)
1-3 cloves garlic
1 tsp sea salt
1/2 tsp fresh ground black pepper
1 tbsp nutritional yeast
1 cup sliced Portabello mushrooms
2 tbsp Raw tahini

Step by Step Instructions
  1. Bring all except Portabellos to boil over medium heat, then turn down and simmer for 10min. Sautee portabellos in some XVO until golden. Use blender (carefully) or hand blender to puree soup. Top with portabellos, black pepper and paprika!