Macadamia Nut Creame Soup

Macadamia Nut Creame Chanterelle Soup

2 cloves Garlic

quarter of onion

2 tablespoon fresh-squeezed lemon juice

1 teaspoon salt crystals

2 cups Macadamia Nut

1/2 teaspoon Coconut sugar

2 tablespoon apple cider vinegar

3 cup water

1/4 bunch Scallions

as much Chanterelles as desired

Puree: garlic, onion

Add: macadamia nuts and water and continue to puree

Add: lemon juice, salt, coconut sugar, apple cider vinegar and mix

Place in slow cooker or crock pot.

Break and tear mushrooms across fibers, and then cut. (Tearing provides a chicken-flesh like appearance.)

Cut scallion. Add mushrooms and scallions to crockpot

Warm or cook to desired temperature and cook time.