ERA Black Forest Cream of Mushroom Soup

1/2 cup dried mixed mushrooms
2 lbs fresh mixed mushrooms
2 cloves garlic
2 teaspoons herbs de Provence
2 carrots, coarsely chopped
3 cups cauliflower cut into small pieces (a half a head)
1 cup chopped celery
3 leeks cut into 1/2 inch rounds
4 tablespoons veggie bouillon
5 cups carrot juice
3 cups water
1/4 cup raw cashews
1 tbsp lemon juice
1 tbsp fresh thyme
2 tsp fresh rosemary
2 cans white beans
1 5-oz bag baby spinach
1/4 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.