Black Forest Cream of Mushroom Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the water ina large sauté pan. Sauté the mushrooms, garlic, and herbes de Provence for about 5 minutes, or until tender. adi. ing more water it necessary to prevent from sticking. Set aside. In a large soup pot, bring the carrot juice, 2½ cups of the milk. the carrots, onion, corn, celery, leeks, and VegiZest to a boil. Reduce the heat and simmer until the vegetables are tender. about 30 minutes. In a food processor or high-powered blender, puree the cashews and remaining ½ cup milk. Add half of the soup liquid and vegetables, the lemon juice, thyme, and rosemary. Blend until smooth and creamy. Return the pureed soup mixture to the pot. Add the beans, spinach, and sautéed mushrooms. Heat until the spinach is wilted. Garnish with the parsley, if desired.