This tastes just like a classic cream of mushroom soup. Thick, creamy and delicious. The real version of this soup used to be my favourite when I was young. I just made this on a whim so the measurements are from memory and may not be accurate. Taste the soup as you’re making it to be sure the measurements are to your liking. I hope you enjoy.
2 cup Water
½ cup Sunflower Seeds, or more for desired consistency
¼ cup White Button Mushrooms, chopped fine
2 tablespoon Nutritional Yeast, optional
½ teaspoon Garlic
½ teaspoon Salt
1 dash Black Pepper
Blend the sunflower seeds with the water until you get a nice creamy smooth mixture. Then add the garlic, salt, yeast and pepper. Blend for a long time until slightly warm. Then, add the mushrooms and blend for about 10 seconds, just to spread them around.
Note: When I created this for the first time today I made the mistake of blending the mushrooms for a while with the soup and the flavour was much more pungent and the colour of the soup was grey, as you can see from the photo. It was still good but I know it would have been better to add them in at the last minute. You will want it to be a nice creamy off-white colour.