Cream of Mushroom Soup (Vegan)

 Shiitake mushrooms  Maitake mushrooms  Crimini mushrooms  Chanterelle mushrooms (fresh or dried)  ½ onion, rough chopped  8-9 cloves garlic, skin removed  Bunch of parsley, rough chopped  Avocado oil, for sautéing  Himalayan crystal salt  Cayenne pepper  Fresh ground black pepper  Raw cashew nuts

Simple Broth

 1 tea bag (Gynostemma or Green Tea)  Ginger root, cut a few slices  Turmeric root, cut a few slices  Kombu seaweed, 1 square

Note: If you have dried chanterelle mushrooms, first reconstitute them by placing dried mushrooms in a bowl covered with hot water, and let them steep for about 20 minutes.

Start by preparing the broth. In a small pot on medium heat, add tea bag, Kombu, and the slices of ginger and turmeric to about 5-6 cups of filtered water. Let this steep.

Next, drizzle some avocado oil in a soup pot and begin to sauté the onion, garlic, parsley, and all the mushrooms together. Stir in the salt, pepper, and cayenne. Ladle in some of the broth, a little at a time, to the sauté, allowing the mushrooms cook in the broth. Meanwhile, prepare the cashew milk by adding a handful of raw cashew nuts to a Vitamix and cover (half-way up) with filtered water and blend into a milky liquid. Once the mushroom sauté is ready, puree it together in the Vitamix, and pour it back into the soup pot. Stir in the cashew milk and ladle in the remaining broth. Add more spices as needed and flavor to taste. Serve warm!