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Name: Black Forest Cream of Mushroom Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 1/2 Cup Dried mushrooms Optional; 1 pounds Mixed mushrooms; 2 Cloves Garlic Minced; 2 teaspoons Herbs de provence; 2 CarrotS Coarsely chopped; 3 cups Cauliflower Chopped; 1 cup Celery chopped; 3 Leeks Sliced 1/2 inch rounds; 4 tablespoons Veggie seasoning; 5 Cups Carrot juice; 3 Cups Water; 1/4 Cup Raw cashews; 1 tablespoon Fresh lemon juice; 1 tablespoon Thyme; 2 teaspoons Chpped rosemary; 2 Cans White beans; 1 5 oz bag Baby spinach; 1/4 Cup Chpped parseley

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INGREDIENTS

1/2 Cup Dried mushrooms ; Optional
1 pounds Mixed mushrooms
2 Cloves Garlic ; Minced
2 teaspoons Herbs de provence
2 CarrotS ; Coarsely chopped
3 cups Cauliflower ; Chopped
1 cup Celery chopped
3 Leeks ; Sliced 1/2 inch rounds
4 tablespoons Veggie seasoning
5 Cups Carrot juice
3 Cups Water
1/4 Cup Raw cashews
1 tablespoon Fresh lemon juice
1 tablespoon Thyme
2 teaspoons Chpped rosemary
2 Cans White beans
1 5 oz bag Baby spinach
1/4 Cup Chpped parseley

Servings

INSTRUCTIONS

If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces.

Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside.

In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy.

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

Serve garnished with fresh chopped parsley.

NOTES

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Black Forest Cream of Mushroom Soup

1/2 Cup Dried mushrooms Optional
1 pounds Mixed mushrooms
2 Cloves Garlic Minced
2 teaspoons Herbs de provence
2 CarrotS Coarsely chopped
3 cups Cauliflower Chopped
1 cup Celery chopped
3 Leeks Sliced 1/2 inch rounds
4 tablespoons Veggie seasoning
5 Cups Carrot juice
3 Cups Water
1/4 Cup Raw cashews
1 tablespoon Fresh lemon juice
1 tablespoon Thyme
2 teaspoons Chpped rosemary
2 Cans White beans
1 5 oz bag Baby spinach
1/4 Cup Chpped parseley

If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces.

Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside.

In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy.

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

Serve garnished with fresh chopped parsley.

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Jeanwgriffin

Nutrition

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Serving Size: 1 Serving (5050g)
Recipe Makes: 1 Servings

Calories: 2004
Calories from Fat: 189 (9%)

Amt Per Serving		% DV

	Total Fat 21g	28 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 5g
Cholesterol 0mg		0 %
Sodium 200714.6mg		6921 %
Potassium 14668.4mg		386 %
Total Carbohydrate 304.1g		89 %
	Dietary Fiber 32.1g	129 %
	Sugars, other 271.9g
Protein 175g		250 %
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.

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Calories per serving: 2004

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