Try this Black Forest Cream of Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionHeat the water in a large saute pan. Saute the ,mushrooms, garlic, and herbes de Provence for about 5 minutes, or until tender, adding more water if necessary to prevent from sticking. Set aside.
In a large soup pot, bring the carrot juice, 2 1/2 cups of milk, the carrots, onion, corn, celery, leeks, and no salt seasoning 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 1/2 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 sauteed mushrooms. Heat until the spinach is wilted. Garnish with the parsley, if desired.
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 150 | ||
Calories from Fat: 29 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.5mg | 3 % | |
Potassium 901.9mg | 24 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 24.8g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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