Black Forest Cream of Mushroom Soup

1 step

Updated at: Mon, 30 Dec 2024 17:14:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories314.3 kcal (16%)

Total Fat6.4 g (9%)

Carbs53.1 g (20%)

Sugars15.8 g (18%)

Protein16.8 g (34%)

Sodium257.4 mg (13%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspwater

2 lbmixed fresh mushrooms

button, shiitake, cremini, sliced 1/4 in thick

2 clovesgarlic

minced or pressed

2 tspherbs de Provence

5 cupscarrot juice

3 cupsunsweetened soy milk

hemp, or almond, divided

¾ cupcorn kernels

fresh or frozen

1 cupcelery

chopped

3leeks

cut into 1/2 in thick rounds

¼ cupno-salt seasoning

or Dr. Fuhrman's VegiZest

¼ cupraw cashews

1 Tbspfresh lemon juice

1 Tbspfresh thyme

chopped

2 tspfresh rosemary

chopped

30 ozcanned no-salt-added white beans

or low-sodium, northern, navy, cannelloni, drained and rinsed

5 ozbaby spinach

¼ cupfresh parsley

chopped, for garnish, optional

Instructions

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.