Black Forest Cream of Mushroom Soup

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2 lbs. mixed fresh mushrooms (button, shitake, cremini) sliced 1/4″ thick

2 cloves garlic, minced or pressed

2 teaspoons herb de Provence

5 cups carrot juice

3 cups unsweetened soy, hemp, or almond milk, divided

2 carrots, coarsely chopped

2 medium onions, chopped

1 package frozen corn (10 oz.)

1 cup celery, chopped

3 leeks, cut into 1/2″ rounds

4 tablespoons no-salt seasoning

1/4 cup raw cashews

1 tablespoon lemon juice

1 tablespoon chopped thyme

2 teaspoons chopped fresh rosemary

3 cups cooked white beans, northern, navy or cannellini or 2 (15 oz) cans low sodium or no salt added, rinced and drained

5 ounces baby spinach

1/4 cup chopped fresh parsley, for garnish

Heat 1/8 cup water in a large saute pan. Saute mushrooms, garlic and dried herbs until tender and fragrant. Set aside.

In a large soup pot, bring carrot juice, 2  1/2  cups soy milk, carrots, onions, corn, celery, leaks, and no-salt seasoning to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

In a food processor or high powered blender, puree cashews and remaining 1/2 cup soy milk.  Add half of the vegetables soup, lemon juice, and fresh herbs. Blend until smooth and creamy.

Add pureed soup to the pot along with mushrooms, beans and spinach. Heat until spinach is wilted. Garnish with parsley.

Serves  6

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