Black Forest Cream of Mushroom Soup (Eat to Live)
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
Introduction
recipe only slightly modified from Eat To Live by Dr. Fuhrman recipe only slightly modified from Eat To Live by Dr. FuhrmanNumber 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.
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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