1/2 cup (125 mL) water
1/4 cup (63 mL) almond butter
1 1/2 cups (375 mL) quartered mushrooms
1 Tbsp (15 mL) liquid aminos
A pinch of sea salt
4 Tbsp (60 mL) finely chopped mushrooms (for garnish)
This is a great holiday recipe and makes a memorable soup that is rich enough so that half a cup provides a single serving. Used as a thick gravy it has a heavenly mushroom flavor. Use it on loaves, p?s or drizzle over stuffed mushrooms. For best results, use the tastiest mushrooms you can find try crimini or shiitake. If you like, warm the soup or gravy over low heat or a double boiler until it is warm (not hot).
In a blender, combine the water and almond butter and blend. Add the quartered mushrooms, liquid aminos and salt. Blend until smooth. Pour into individual bowls and top with chopped mushrooms. Serves two.
Source: alive Magazine (pre-2000)