Black Forest Cream of Mushroom Soup (Eat to Live)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 130.9
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 114.5 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 6.5 g

View full nutritional breakdown of Black Forest Cream of Mushroom Soup (Eat to Live) calories by ingredient
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Submitted by: IWOODEB

Introduction

recipe only slightly modified from Eat To Live by Dr. Fuhrman recipe only slightly modified from Eat To Live by Dr. Fuhrman
Number of Servings: 12

Ingredients

    2 pounds sliced fresh mushrooms
    3 cloves garlic
    2 tsp herbes de provence
    5 cups carrot juice
    3 cups unsweetened Almond milk
    2 carrots, chopped
    2 onion, chopped
    1 cup frozen corn kernels
    1 cup celery, chopped
    2 leeks, chopped
    1/4 cup raw cashews
    1 tbsp fresh lemon juice
    1 TBSP fresh thyme
    1 TBSP fresh rosemary
    2.25 cups white beans
    2 oz spinach

Directions

Note: next time I make this I will use much less carrot juice so it will not be so sweet tasting.

Cook mushrroms in as little water as is needed.
In a large soup pot, bring carrot juice, 2.5 cups of milk, carrots, onion, corn, celery, leeks to a boil. Simmer until vegetables are tender.

In a blender, puree the cashews and .5 cup of milk. Add half the soup, lemon juice, thyme and rosemary. Blend until smooth and creamy (may have to do a couple of batches).

Return the pureed soup to the pot. Add the cooked beans, spinach, and sauteed mushrooms. Heat until spinach wilts.

Serving Size: makes 12, one cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user IWOODEB.





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