In a blender:
1/2 c dried or fresh Velvet Shank Mushrooms* (or your favorite mushrooms)
4 c hot water (but not too hot)
2 Tablespoon raw almond butter or 1 T natural peanut butter
1/2 of a small garlic piece
1 teaspoon sea salt
1 Tablespoon olive oil
1 Tablespoon raw tahini
garnish with paprika and little velvet shank mushrooms (because they're so pretty- they float like tiny umbrellas!) To make it more creamy you can add half an avocado or 1/2 cup of raw cashews to the blender, but it's optional.
*Dried mushrooms should be soaked in cold or room-temperature water for a few minutes before you make the soup, and you can strain and use the mushroom water in your soup too. Dried mushrooms have a more condensed, strong flavour than fresh mushrooms, so you can add more of the fresh if you like. Blend for a couple of minutes. And that's it! Makes 2 large bowls.
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