Raw Cream of Spinach Soup

2 cups chopped spinach leaves

2 tablespoons chopped escarole leaves

1/2 medium California avocado , pitted and peeled

1/2 cup olive oil

1/3 cup packed fresh cilantro

1/4 cup Nama Shoyu* (unpasteurized soy sauce) or 1 1/2 teaspoons sea salt (preferably Celtic)

1/4 cup finely chopped shallot

2 tablespoons chopped scallion

2 tablespoons minced garlic

2 tablespoons dry white wine

1 tablespoon fresh lime juice

1 tablespoon chopped fresh mint

1 teaspoon minced fresh jalapeño, including seeds

1 teaspoon minced peeled fresh ginger

Garnish: 1 small portabella mushroom cap, halved and thinly sliced