Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Spread mushrooms all over the baking sheets. Brush both sides of the mushrooms with olive oil. Sprinkle with salt and pepper. Bake for 45 to 55 minutes, or until the mushrooms are crispy. After about 25 minutes, rotate the baking sheets and swap the position of the baking sheets on the racks. Make sure that they are completely crisp before pulling them out of the oven.
Bring water to boil in a large saucepan Once water boils, stir in coconut milk and let the liquids simmer on medium-low heat.
Blend cilantro, spinach, basil, mint, green onions, almonds, oil, apple cider, jalapeno pepper, garlic, lemon, and a teaspoon of salt in a food processor. You should get a nice creamy mixture in 1 to 2 minutes. You may need to scrape the sides of the food processor bowl to get all the herbs blended.
Pour mixture into simmering liquids and stir until the ingredients are well mixed. Turn off the heat. Add more salt (if desired) and freshly ground black pepper. If the soup still has large chunks of herbs in there, you can pour all contents into a large blender to blend, or you can use an immersion blender.
Stir in 1 tablespoon of lemon juice into the soup. Top green soup with chopped hazelnuts, mushroom, paprika, cashew cream.
Refrigerate leftovers in an airtight container. The soup can be served chilled, too!