BLACK FOREST CREAM OF MUSHROOM SOUP

BLACK FOREST CREAM OF MUSHROOM SOUP image

Number Of Ingredients 19

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Ingredients

2 tablespoons water
2 pounds mixed fresh mushrooms (button, shiitake, cremini) sliced 1/4 " thick
2 cloves garlic, minced or pressed
2 teaspoons herbes de Provence
5 cups carrot juice
3 cups unsweetened hemp, soy or almond milk, divided
2 carrots, coarsely chopped
2 medium onions, chopped
3/4 cup fresh or frozen corn kernels
1 cup chopped celery
3 leeks, cut in 1/2-inch-thick rounds
1/4 cup Dr. Fuhrman's VegiZest or other no-salt seasoning
1/4 cup raw cashews
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
3 cups cooked white beans (northern, navy, cannellini) or 2 (15 ounce) cans no salt added or low sodium, rinsed and drained
5 ounces baby spinach
1/4 cup chopped fresh parsley, for garnish

Steps:

Heat the water in a large saute pan. Water saute the mushrooms, garlic and herbes de Provence for about 5 minutes, or until tender, adding more water if necessary to prevent from sticking. Set aside. In a large soup pot, bring the carrot juice, 2 1/2 cups of the milk, carrots, onion, corn, celery, leeks and VegiZest to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes. In a food processor or high powered blender, puree the cashews and remaining 1/2 cup milk. Add half of the soup liquid and vegetables, the lemon juice, thyme, and rosemary. Blend until smooth and creamy. Return the pureed soup mixture to the pot. Add the beans, spinach, and sauteed mushrooms. Heat until the spinach is wilted. Garnish with parsley.

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Ahmednawaz Magsi

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I've made this soup several times now and it's always a hit. It's a great comfort food for a cold night.

Sharon Woodward

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This soup is a great way to get your kids to eat their vegetables. My kids love it!

DANIEL JOEL

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I'm not a big fan of mushrooms, but I really enjoyed this soup. The Black Forest mushrooms had a very mild flavor that I could handle.

Tila Pandey

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This soup is a great make-ahead meal. I made it on the weekend and then reheated it for lunch during the week.

Shahzad Naqvi

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I served this soup with a side of crusty bread and it was the perfect meal.

Jonah wolfe

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I added a few extra cloves of garlic to the soup and it was even more delicious.

Don Miners

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This soup is a great way to use up leftover mushrooms. I always have a few mushrooms left over after I make a stir-fry or a pasta dish, and this soup is the perfect way to use them up.