|Title:||Black Forest Cream of Mushroom Soup|
|Category:||Soups & Salads|
2 lbs. mixed fresh mushrooms (button, shiitake, cremini)- sliced 1/4 inch thick
2 cloves garlic- minced or pressed
2 t herbes de Provence
5 c carrot juice
3 c unsweetened hemp, soy or almond milk- divided
2 carrots- coarsely chopped
2 medium onions- chopped
3/4 c fresh or frozen corn kernels
1 c chopped celery
3 leeks- cut in 1/2-inch-thick rounds
No-salt seasoning blend, adjusted to taste- or 1/4 c Dr. Fuhrman's VegiZest
1/4 c raw cashews
1 T fresh lemon juice
1 T chopped fresh thyme
2 t chopped fresh rosemary
3 c cooked white beans (northern, navy, cannellini) or 2 cans (15 oz.) no-salt-added or low-sodium white beans- drained
5 oz. baby spinach
1/4 c chopped fresh parsley- for garnish
|Directions:||In a large soup pot, bring the carrot juice, 2 1/2 c of the milk, carrots, onion, corn, celery, leeks and VegiZest or other no-salt seasoning blend to a boil. Add the mushrooms, garlic, and herbes de Provence. 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 c 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.