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3 cups soaked walnuts (soak in water 6-8 hours)
4 cloves garlic
6 cups water
4 T miso
1 C ground flax seeds
1/4 C fresh rosemary
3 C diced mushrooms (portabello are best for this recipe)
1/4 C olive oil
Mix 1 T of miso with olive oil and marinate 2 cups of the diced mushrooms in it for 1 hour.
Place walnuts, garlic, water and remaining miso in blender, blend until creamy.
Add rosemary, ground flax seeds and remaining mushrooms, blend again until creamy.
Pour into serving dish, add marinated mushrooms and serve.
For warm soup add hot water.
This is so good. Its nothing like the cream of mushroom soup that is in the cans, it tastes much cleaner and fresher.
4 cloves garlic
6 cups water
4 T miso
1 C ground flax seeds
1/4 C fresh rosemary
3 C diced mushrooms (portabello are best for this recipe)
1/4 C olive oil
Mix 1 T of miso with olive oil and marinate 2 cups of the diced mushrooms in it for 1 hour.
Place walnuts, garlic, water and remaining miso in blender, blend until creamy.
Add rosemary, ground flax seeds and remaining mushrooms, blend again until creamy.
Pour into serving dish, add marinated mushrooms and serve.
For warm soup add hot water.
This is so good. Its nothing like the cream of mushroom soup that is in the cans, it tastes much cleaner and fresher.
