Raw Food Recipe: Marinated Mushroom Soup

ingredients

• 12 ounces mushrooms ($2.69)
• 1 medium onion ($.25)
• 1 tablespoon olive oil ($.20)
• 1 tablespoon agave ($.20)
• 1 tablespoon balsamic vinegar ($.20)
• 1 ripe avocado ($1.49)
• 1 tomato ($1.00)
• 1 clove garlic, pressed
• 3 tablespoons olive oil ($.60)
• 1 1/2 cup water to process
• salt and pepper
• 1 tablespoon olive oil ($.20)

I started by marinating and then dehydrating the mushrooms and chopped
onions, though this is an optional step that makes the flavor just a little more intense. Mix together the olive oil, agave, and balsamic vinegar. Toss
with the sliced mushrooms and chopped onions and spread out on a lined
dehydrator sheet and dehydrate for about 2-3 hours.

Reserve a few mushrooms and onions for topping. In a blender, puree the
remaining mushrooms and onions, avocado, tomato, garlic, and olive oil,
adding about 1 1/2 cup water. Add as much water as necessary to make the
right consistency. I made mine pretty thick and creamy.

Top with the reserved mushrooms and onions, drizzle with a teaspoon of olive oil.