Creamy Chia Mushroom Soup (Non-Dairy)

• 1 lb mushrooms (mixed variety or your favorite)
• 1 teaspoon olive oil
• 1 1/2 onions
• 1 cup cashews (preferably raw) or other nuts (for making nut milk)
• 1 1/2 chia seeds (dry)
• 2 stalks celery
• 1 tomato (diced)
• 2 cloves garlic
• 1 1/2 teaspoons sesame oil
• 1 tsp tamari (optional)
• 1/2 teaspoon sea salt

Add raw cashews to 5 1/2 cups water and blend until smooth to make 6 1/2 cups cashew nut milk. Add chia seeds and allow to stand for 15 minutes. Saute 1/2 lb mushrooms in sesame oil for approx. 4 minutes. Mix sauteed mushrooms into nut milk by hand and pour into a sauce pan. Dice and saute onion, celery, and garlic in olove oil with basil and tamari for 4 minutes. Fold sauteed vegetables into the saucepan containing the nut milk and mushrooms. Slice the remaining mushrooms and add to the mix along with sesame oil, cayenne pepper, and sea salt. Cook for 30 minutes on medium high heat. Add diced tomato 1-2 minutes before serving. Serve and enjoy.

Recipe courtesy of Menu 4 Life. For additional information, visit menu4life.com