Black Forest Cream of Mushroom Soup (Eat to Live)
- Number of Servings: 12
Ingredients
2 pounds sliced fresh mushrooms3 cloves garlic2 tsp herbes de provence5 cups carrot juice3 cups unsweetened Almond milk2 carrots, chopped2 onion, chopped1 cup frozen corn kernels1 cup celery, chopped2 leeks, chopped1/4 cup raw cashews1 tbsp fresh lemon juice1 TBSP fresh thyme1 TBSP fresh rosemary2.25 cups white beans2 oz spinach
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.
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.
Nutritional Info 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