Black Forest Cream of Mushroom Soup
Serves 6
2 tablespoons water
2 pounds mixed fresh mushrooms (button, shiitake, cremini) sliced
1/4 inch thick
2 cloves garlic, minced or pressed
2 teaspoons of herbes de Provence
5 cups of carrot juice
3 cups unsweetened soy, hemp or almond milk
2 carrots coarsely chopped
2 medium onions, chopped
3/4 cup fresh or frozen corn kernels
1 cup chopped celery
3 leeks, cut into 1/2 inch thick rounds
1/4 cup of no-salt seasoning
1/4 cup of raw cashews
1 tablespoon of fresh lemon juice
1 tablespoon of chopped, fresh thyme
2 teaspoons of chopped, fresh rosemary
2 (15 ounces) cans of no salt added white beans, drained and rinsed
5 ounces of baby spinach
1/4 cup of chopped fresh parsley for garnish
Heat the water in a large sauté pan. Sauté the mushrooms, garlic and herbes de Provence for about 10 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 the milk, the carrots, onion, corn, celery. leeks and seasoning to a boil. Reduce the heat and simmer until the vegetables are tender … normally about 30 minutes. In a food processor or high powered blender, puree the cashews and remaining 1/2 cup of 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 parsley if desired.