Raw Mushroom Medley Scape Soup
Garlic scapes are the edible flower of the immature garlic plant. They have been around for thousands of years and are used in both culinary and medicinal applications. The flavor is of a soft, velvety garlic with a hint of green. I can’t think of a more perfect marriage of flavors than mushrooms and garlic! The best thing about mushrooms is that they taste great raw and cooked so I thought an in between soup would be divine. A raw mushroom soup with scapes is perfect! This soup is so simple to make yet bursting with flavor, everyone should make it at least once. Because it is only heated to 105 degrees F, it is the perfect soup also for warmer weather. Recipes and photos contributed by Joelle Amiot from her blog JarOHoney.
Serve: 4 side dishes or 2 main dishes
- 1 cup whole raw organic cashews
- 3 1/2 cup filtered water
- 5 cups chunked mixed organic mushrooms (see Note)
- 5 raw organic garlic scapes, wash well
- 1 large organic cherry bomb pepper, halve, de-seed and finely chopped
- Salt and freshly ground pepper to taste
In your blender, grind the cashews to a fine meal. Add 1 cup water and blend on high for 1 minute.
Add 2 cups mushrooms and blend well. Add the rest of the water and mushrooms and blend on high until smooth.
Snap the woody ends off 4 of the garlic scapes and break them into quarters. Add to the blender and blend on high until smooth, about 2 minutes; this is your soup mixture.
Finely slice the 1 remaining garlic scape for garnish. Heat the soup mixture on low heat until it reaches 105 degrees F [use a calibrate thermometer to be sure]. Season with salt and pepper if you’d like.
Place in serving bowls and garnish evenly with the scape slices, cherry bomb dices, and mini mushrooms if you saved them like I did.
Note: I used 2 cups white button mushrooms, and 3 cups mixed of Trumpet Royal, Forest Nameko, Velvet Pioppini and Maitake Frondosa varieties, equal parts —I saved the smallest mushrooms for garnish as shown in the photo.