Dr. Fuhrman's Cream of Mushroom Soup

Name: Dr. Fuhrman''s Cream of Mushroom Soup Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 12
Ingredients: 2 lbs fresh chopped mushrooms; 2 shallots minced; 2 tsp Herbes de Provence; 5 cups carrot juice; 3 cups unsweetened almond milk; 2 carrots chopped; 3 large onions chopped; .75 cup frozen corn; 1 cup chopped celery; .25 cup VegiZest; .25 cup raw cashews; 1 TBSP lemon juice; 1 tsp dried thyme; 0.5 tsp dried rosemary; 2 cans pinto beans (no salt added); 3 cups fresh baby spinach

Minutes to Prepare: 45
Minutes to Cook: 45

Number of Servings: 12

Ingredients

2 lbs fresh chopped mushrooms2 shallots, minced2 tsp Herbes de Provence5 cups carrot juice3 cups unsweetened almond milk2 carrots, chopped3 large onions, chopped.75 cup frozen corn1 cup chopped celery.25 cup VegiZest.25 cup raw cashews1 TBSP lemon juice1 tsp dried thyme0.5 tsp dried rosemary2 cans pinto beans (no salt added)3 cups fresh baby spinach

Directions

Saute mushrooms, shallots, and Herbes de Provence in several TBSP water until tender. Set aside. In large pot, bring carrot juice, 2.5 cups almond milk, carrots, onions, corn, celery, scallions, and VegiZest to a boil - simmer 30 minutes. Puree cashews and rest of milk in food processor - set aside. Puree half of mushrooms, half of solids and several cups of liquid from soup, remaining spices, and lemon juice (in several batches). Stir puree back into soup. Add beans, remaining mushrooms, and spinach, and heat through until spinach is wilted.

Serving Size: Makes 12 1.5 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user BLUEFIREFLY16.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 194.1
Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 203.2 mg
Total Carbs: 34.8 g
Dietary Fiber: 6.7 g
Protein: 8.3 g

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