Cream of Miso

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Cream of Mushroom was always one of my favorite soups growing up as a kid. And well into adulthood. Then I woke up and saw what processed, nutrient void foods were doing to my body and health. When I came across this RAW recipe for Cream of Mushroom, it instantly became one of my favorites. It's every bit as good as what I grew up with (Better actually), and I can make it in roughly 30 minutes.

Makes about 4-6 servings, and will keep about 4-5 days in the fridge.



  • 6 cups: Filtered Water (Not tap)
  • 1/4 cup: White Miso
  • 1 cup: Pine Nuts
  • 2 cups: Baby Bellas
  • 1/4 cup: RAW Cashews (Pre-Soaked for 2 hours. Or soaked, then dehydrated.)
  • 1 Tbsp: Agave
  • 1 Tbsp: Dulse (Sea Vegetable)
  • Sea-Salt and Fresh Ground Black Pepper


  • 1 cup: Shiitakes
  • 1 Tbsp: Olive Oil
  • 1 Tbsp: Tamari (Or Nama Shoyu, or Bragg's Liquid Aminos)
  • 1 Tbsp: Lemon Juice


Combine all of the Shiitake ingredients above, and let marinate for about 30 minutes.

Note: I usually get this going first. By the time I get all the ingredients out for the Soup base, and blended, they're ready.

Blend everything in a blender until smooth. Then mix with the Shiitake mixture and serve.

Serve cold, or warm in a dehydrator (No greater than 115°F). You can also warm on stove at a low temperature.


  • Sometimes the lemon in the Shiitake marinade absorbs into the Shiitake, giving it a potent lemon taste. You can try adding that last, after mixing everything together. Typically, over night all the flavors meld.
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