- Brown portobello mushrooms (about 7 oz / 200 g)
- 1 ripe avocado (the best variety of Haas with dark, rough skin)
- 2 tablespoons of olive oil
- A teaspoon of wild garlic or clove of fresh garlic
- A pinch of cayenne pepper
- Fresh chives to sprinkle
For a stronger taste in the soup, marinate the mushrooms in advance, preferably overnight, or at least 3-4 hours. Proceed as follows: rinse mushrooms with cold water, cut them into slices and put them in a sealable plastic box. Add a little salt and olive oil as well as a little bit of wild garlic or a sliced clove of fresh garlic. Close the box and shake so that everything gets mixed. Then put it in the refrigerator and let it marinate. Take the marinated mushrooms out of the box and let them drain a little bit. Set aside one third of them and put the rest into a blender.
Then add the hollowed out avocado and about 2-3 dl (a cup) of lukewarm water. Next, mix it until it gets smooth, taste it, and season it with salt. Add a little bit of cayenne pepper if necessary (especially if it is cold outside and we want to keep warm). If the soup is too thick, dilute it a little more with water.
Then pour it into a pot from the blender, add slices of marinated mushrooms and gently warm up to a maximum of 105-110ºF /42-45ºC while stirring in order to preserve the quality of “raw food.” To decorate the soup more, set a couple slices of mushrooms aside and put them on the surface when serving and garnish with freshly chopped chives.
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