1 cup mushrooms
1 large celery stalk
1 clove garlic
1 to 2 tablespoons diced onion
1 1/2 teaspoons nama shoyu
1 1/2 teaspoons olive oil
2 tablespoons almonds
1 tablespoon ground golden flax
1/2 teaspoon sea salt
3/4 cup water (or more, depending on preference)
1 tablespoon nutritional yeast (optional)
1) Place all of the ingredients except the water into a food processor or blender. Process or blend for a few seconds, then add the water slowly. Add more water if you want a thinner soup.
*I think almond butter or tahini would make great substitutions for the almonds. I'm sure this would be great with any nut or seed. Experiment!
Source of recipe: I was playing around in the kitchen with some ingredients that I was left with towards the end of the week, and this was the result.