Dr. Fuhrman's Cream of Mushroom Soup

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

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.