ERA Black Forest Cream of Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup dried mixed mushrooms2 lbs fresh mixed mushrooms2 cloves garlic2 teaspoons herbs de Provence2 carrots, coarsely chopped3 cups cauliflower cut into small pieces (a half a head)1 cup chopped celery3 leeks cut into 1/2 inch rounds4 tablespoons veggie bouillon5 cups carrot juice3 cups water1/4 cup raw cashews1 tbsp lemon juice1 tbsp fresh thyme2 tsp fresh rosemary2 cans white beans1 5-oz bag baby spinach1/4 cup chopped fresh parsley
soak dried mushrooms for 30 minutes, cut into pieces
heat 1/8 cup water and saute dried and fresh mushrooms, garlic and dried herbs until tender and fragrant. set aside
in large soup pot, bring carrot juice, water, cauliflower, celery, leeks and boullion to a boil. Reduce heat and simmer until veggies are tender, about 30 minutes.
puree 1/2 veggie soup in a blender; add cashews, lemon juice and fresh herbs. blend until smooth and creamy.
add pureed soup to soup pot along with mushrooms, beans and spinach. heat until spinach wilts.
serve topped with parsley.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SFREY107.
heat 1/8 cup water and saute dried and fresh mushrooms, garlic and dried herbs until tender and fragrant. set aside
in large soup pot, bring carrot juice, water, cauliflower, celery, leeks and boullion to a boil. Reduce heat and simmer until veggies are tender, about 30 minutes.
puree 1/2 veggie soup in a blender; add cashews, lemon juice and fresh herbs. blend until smooth and creamy.
add pureed soup to soup pot along with mushrooms, beans and spinach. heat until spinach wilts.
serve topped with parsley.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SFREY107.
Nutritional Info Amount Per Serving
- Calories: 216.6
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 971.3 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 10.2 g
- Protein: 12.1 g
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