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.

Macadamia Cream Soup with Chantrelles.

last night I had a friend over and here is what we had to eat and drink!

We made a smoothie with oranges, coconut meat and coconut water, vanila, yum!

We made a vegan cream soup! And it was very creamy and cheese like. We wanted the mushrooms cooked so after I made the cream we placed in the slow food cooker and added the mushrooms and scallions. It was very good, unfortunately it was made without a recipe and I am trying to recreate a recipe from ingredients used.

A nice sprouted salad with a tahini-miso dressing made the meal complete.

For dessert we made a simple sorbat from strawberries with juts a bit of banana. Topped with some raw chocalate.

Great meal and company!