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Black Forest Cream of Mushroom Soup

Black Forest Cream of Mushroom Soup

Serves: 5

Category: Soups and Stews
Tags: Aggressive Weight Loss, Diabetes Reversal

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Rated by: 60 members

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2 tablespoons water
2 pounds mixed fresh mushrooms (button, shiitake, cremini) sliced 1/4 " thick
2 cloves garlic, minced or pressed
2 teaspoons herbes de Provence
5 cups carrot juice (5 pounds of carrots, juiced)
3 cups unsweetened hemp, soy or almond milk, divided
2 carrots, coarsely chopped
2 medium onions, chopped
3/4 cup fresh or frozen corn kernels
1 cup chopped celery
3 leeks, cut in 1/2-inch-thick rounds
1/4 cup Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
1/4 cup raw cashews
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
3 cups cooked white beans (northern, navy, cannellini) or 2 (15 ounce) cans no-salt added or low-sodium white beans, drained
5 ounces baby spinach
1/4 cup chopped fresh parsley, for garnish


Heat the water in a large saute pan. Water 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 the non-dairy milk, 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 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 parsley.

Calories 290; Protein 16 g; Carbohydrates 52 g; Total Fat 4.6 g; Saturated Fat 0.7 g; Cholesterol 0 mg; Sodium 194 mg; Fiber 10.4 g; Beta-Carotene 16472 ug; Vitamin C 33 mg; Calcium 301 mg; Iron 5.5 mg; Folate 197 ug; Magnesium 135 mg; Zinc 3.1 mg; Selenium 35.1 ug

Comments (46):


Mark G.

12/23/2010 01:00 PM

Rated this recipe:

This is a great soup that my family loves, but it is a bit expensive to buy all the mushrooms. I always make a double batch.


01/08/2011 01:24 PM

Rated this recipe:

Wow only 2 comments!!? This soup is fabulously delicious!! I make a huge batch and freeze some too. I use half carrot and half celery juice, and use cauliflower instead of the corn. It is soooo yummy!!
This comment was last edited on 01/08/2011 01:26 PM


01/17/2011 07:45 PM

Rated this recipe:

It was good, but not as good as many other soups here. My pot was too small to handle all the liquid, so I only used 4 cups of carrot juice and 2 cups hemp milk, which worked fine.
This comment was last edited on 01/17/2011 10:26 PM


03/27/2011 11:07 AM

Rated this recipe:

Very good. I made it from the Eat For Health book which didn't list corn and used water instead of milk. It was a good break from the tomato based soups I usually eat.


06/05/2011 02:21 AM

Rated this recipe:

I enjoyed this soup, it was an interesting and nice combo of flavours. I also used the Eat for Health cookbook but I might add corn next time, that sounds like it would be tasty. This version also doubles the mushrooms and adds 2 onions but it has three less servings than in the book? Interesting. I'll try this recipe next time I make it and see how it compares.


06/23/2011 08:15 PM

Rated this recipe:

This is a delicious soup - I absolutely love it.


07/14/2011 02:13 PM

Rated this recipe:

I tried this soup and was surprised to find it a bit bland. The carrot juice was really pronounced and there wasn't as much flavor beyond the sweetness of the juice. I blended the entire soup and added a bit of mustard and some lemon juice, which added some depth to the flavor and really enjoyed it.


08/21/2011 10:02 PM

Rated this recipe: (no rating)

This is a great soup. It is our family's favorite


09/12/2011 12:13 PM

Rated this recipe:

This soup has a lot of flavor. But it tastes like a pumpkin base to me, even though there's no pumpkin in it. Not sure I'm liking the taste. It made a ton!

Janet N

11/27/2011 11:16 AM

Rated this recipe:

I made this and mistakenly put in ingredients for the cauliflower soup because I was flipping back and forth in the Eat to Live book. It was fantastic with cauliflower. I pureed the entire soup - I do that with a lot of the soups and stew - this way my husband will eat it because some ingredients he doesn't like - like mushrooms!


11/27/2011 03:56 PM

Rated this recipe: (no rating)

I absolutely love this soup, just finished making it. I found it very flavorful and can't wait to enjoy it the rest of the week. Don't have the vegizest as it has been out of stock so used Mrs. Dash instead.


02/08/2012 10:01 PM

Rated this recipe:

We just made the soup and it was really good. It tasted like a cream soup, with an amazing mushroom flavor. We put 3 kinds of mushrooms (Shitake, Portabello and creamani) which were wonderful. I also like it since it is a very filling soup!


07/06/2012 05:13 PM

Rated this recipe: (no rating)

our family LOVED this soup!! I'm not sure how to rate, but I'd give it 5 stars!
This comment was last edited on 07/06/2012 05:14 PM


08/08/2012 09:36 AM

Rated this recipe: (no rating)

I like the taste of it. Even though my family who does not like vegetable does not seem to like it. It is a good break from tomato paste.
This comment was last edited on 08/08/2012 09:37 AM


12/13/2012 06:34 PM

Rated this recipe:

Instead of 5 cups of carrot juice, I used 4 cups of veggie broth + 1 1/2 cups carrot juice. I did not have herbes de Provence, so I sprinkled on some Kirkland no-salt seasoning. It had such a great mushroom flavor, such richness and depth. Very delicious and I highly recommend it.


01/27/2013 10:14 PM

Rated this recipe: (no rating)

Never again will I use Mrs Dash's ... though it has a dozen or more spices in it all that I can ever taste in it is pepper ... it ruined the soup ... I can taste NOTHING but PEPPER ... :( ... I will have to try this recipe again without Mrs Dash ...


02/09/2013 08:40 PM

Rated this recipe:

My non ETL husband and I really enjoyed this soup. So glad it made a huge pot! I used 3C of mushroom stock I had in the freezer instead of the "milk". I didn't use onion since that wasn't in the recipe in the book and used arugula instead of spinach and black beans instead of white since that's what I had. I pureed half the mushrooms, half the beans and half the vegetables with the cashews. This makes for a browner soup which one would expect from a mushroom soup. Otherwise I believe it turns out bright orange from the carrot juice. I also bump up the cashews to 1/2 a cup to be in line with my nut/seed allotment.


02/21/2013 05:38 PM

Rated this recipe:

I liked the flavor of this soup although I do like more consistency to my soups. Doing this again, I would leave out the leeks and add more onions and garlic to it. I think I would add more beans, corn, and carrots as well. I didn't use the thyme/rosemary herbs but instead used thyme, oregano, and basil out of my garden. I do like the blend of mushrooms although the shiitake mushrooms really have to cook quite a while to be less chewy. This does make a ton of soup, so I'll be freezeing some for use later. Overall a great recipe.


02/24/2013 08:41 PM

Rated this recipe: (no rating)

This was bright orange and very disappointing. Didn't taste like mushrooms at all.


02/25/2013 11:30 AM

Rated this recipe:

This soup was excellent, we enjoyed it enormously, the flavor is very rich. The recipe needs some important details modified, however. Don't cut Leeks in "1/2 inch rounds" as stated or you'll end up with sand in your soup which is very unpleasant. Leeks almost always have sandy soil caught in the leaves. You want to first chop off the green tops (save for making broth). Then, keeping the root end intact, make cuts from about 1/2" away from the roots all the way to the cut end of the Leek. Repeat this once at 90 degrees to the first cut so that you have cut the Leek into quarter-rounds that remain joined together at the root end. Now, fill a large bowl or pot with water and vigorously swish the cut ends of the Leeks in the water. The sandy soil will drop out and fall to the bottom of the water. Dry off your Leeks and chop them into small pieces to add to your soup. You can google this process to see pictures - it's a standard process for cleaning Leeks. I also used "Spike" seasoning instead of Vegizest and it worked great. I only had fresh Rosemary available so I used only dried Thyme. I also used frozen chopped spinach. A great soup if you're careful cleaning the Leeks.
This comment was last edited on 02/25/2013 11:32 AM


04/06/2013 07:35 PM

Rated this recipe: (no rating)

This soup is very good. I do love it, but I'll have to make it a second time to determine if it is worth the time. The flavors are complex and completely satisfying. I used Mrs. Dash Onion and Herb as my flavoring and, unlike a previous poster, I enjoy the peppery bite. The soup could easily have been too sweet if my carrots had been sweeter. I might use a blend of carrot juice and vegetable broth or celery juice if I have sweeter carrots. Overall, highly recommended.


04/12/2013 09:12 PM

Rated this recipe:

We made this soup for dinner and absolutely loved it! Used lots of mushrooms (which were fabulous) and enjoyed the leeks (I had never eaten them before). Will definitely make again as it is one of our favorites so far.


04/18/2013 09:31 AM

Rated this recipe:

This is a very good soup. I am amazed at how good these made-from-scratch soups are compared to all the canned stuff I've had in the past. Even better than the old home-made vegetable beef soup made with salty broths and tomato juices (when we were still eating beef).
Remember that if you use Mrs. Dash to only use a fraction of what is recommended for Dr. Fuhrman's zest.
I only gave it 4 stars because I liked the Tomato Bisk (my all time favorite) and Austrian Cream of Cauliflower the best.


04/18/2013 10:23 AM

Rated this recipe:

Sorry, but raw cashews are poisonous.
Perhaps the recipe should call for "blanched cashews" (cooked, but not roasted)??
Does anyone review these recipes, or is any submission included without scrutiny???

Runs with Poodles

05/04/2013 09:32 PM

Rated this recipe: (no rating)

Raw cashews are not poisonous. I use them almost daily.


06/06/2013 09:19 PM

Rated this recipe: (no rating)

Been eating raw cashews since I was a child (64 yrs. now) Love them. Any about the soup, It is good and satisfying. I didn't have white beans so I substituted a can of garbanzo beans and a can of butter . I'll make this again. Large recipe made enough to freeze meals for another day.


08/06/2013 04:42 PM

Rated this recipe: (no rating)

One of my favorite soups.
Love to have it Hot in the Winter - Cold in the Summer.
Hope to find another soup as good as this.


08/18/2013 04:35 PM

Rated this recipe:

I was a bit disappointed with this soup. It's good, but not great. It was a bit time consuming to make and I'm not entirely sure it was worth the effort. Will see how it is tomorrow as most soups taste better the next day, but will not likely make it again.


09/19/2013 11:14 PM

Rated this recipe:

Due to time constraints, I used a 7 qt. crockpot. I put the carrot juice and milk in the first and set the crockpot to high/4 hours, then added the remaining ingredients through Vegizest as I got them prepped, filling the crockpot to the brim. After running errands, I completed the recipe as directed and served it up to kudos from DH.


09/29/2013 08:26 PM

Rated this recipe:

I just made this soup and I really like it. I used 5 different mushrooms. It is bait sweet because of the carrot juice and corn. Next time I will used coconut milk. It reminds me of a soup I had at a Thai restaurant.


11/06/2013 04:08 PM

Rated this recipe:

Interesting soup... Presentation leaves a bit to be desired..

Personally found the carrot juice and lemon juice made it a bit acid. Will try again, but might be a bit too time consuming for regular fare. Very large portion.. Made half luckily!!


11/15/2013 11:11 PM

Rated this recipe:

I followed this recipe to a tee and it was a disappointment. I don't know what this soup is trying to be - is it a mushroom soup, a veggie chowder? I don't really know. I wouldn't make this again and I don't recommend anyone else making it.


11/23/2013 08:56 PM

Rated this recipe: (no rating)

A note about the comment that raw cashews are poisonous. The "raw cashews" you can buy in the store are actually steamed, which is something they do in order to get them out of their shells-- so they are not roasted cashews, but they are not technically raw either, and are not poisonous for that reason. You can use them with full confidence, they are perfectly safe.


11/26/2013 04:21 PM

Rated this recipe:

Made this soup the other night. My step-family does not eat "veggies." However, when the kids who refuse to eat healthy asked for seconds, it was a good sign. I made the recipe exactly according to its instructions. I used button mushrooms, shiitake, and oyster mushrooms. Next time I would use just button or mini portabello mushrooms. Also, I used 1/4 cup of Costco's "No-Salt Seasoning." It doesn't have pepper in it, and it was incredibly flavorful, even with the addition of the Herbes de Provence. My family thought it was bland, so they added hot sauce to it, but I loved it! The kids thought it tasted even way better when they dipped whole wheat pita bread into it. Very filling. Very orange. The only problem I noticed with this recipe, is that in the instructions, it tells you to add the mushrooms before taking out half to put in the blender, then it tells you again to add "sauteeed" mushrooms. I just skipped adding them the first time, then added a few to the blender when I pureed half the soup, and then added everything back and cooked the remaining mushrooms. No sauteeing needed.


02/03/2014 11:57 AM

Rated this recipe: (no rating)

You won't end up with sand in your soup if you cutup the leek properly as Dr. Fuhrman recommends on his video. Try cutting the leek lengthwise and then peeling the leaves back and washing the dirt and sand out. All the leeks I have used I have done this way and they all have dirt in them which won't wash out unless you prepare it this way. I would not have known to do it this way too if it had not been on the video.


02/15/2014 08:01 AM

Rated this recipe:

Made half a batch and it was plenty! Will be eating for a week. I like bright yellow soups, so I don't mind the color. I used extra mushrooms and blended some of the mushrooms and added to soup, so it does really have a mushroom taste.


02/18/2014 04:49 PM

Rated this recipe:

I never thought any soup on this website could ever come close to Tomato Bisque, but it's met it's match with the Black Forest Cream of Mushroom Soup. It's labor intensive but worth the effort. I'm making my second batch now as I don't want my freezer to ever NOT have this one to grab on my way to work. Delicious!


02/23/2014 08:31 PM

Rated this recipe:

A hearty and full-flavored soup, but took a while to make. Recipe says 5 servings, but I think it at least 12!! Hoping it freezes well, as there are only two of us. Made exactly according to the directions, except I used an immersion blender - removed a little less than half of the soup with a ladle to a large glass measuring cup, pureed what was in the pot, then added the rest back, then continued with adding the beans, spinach and sauteed mushrooms. I love my immersion blender - makes the blended soups a lot easier than pouring hot soup into a food processor or regular blender.


07/12/2014 08:36 AM

Rated this recipe: (no rating)

I thought this soup was delicious also. Even my two girls liked it; my 12 year old actually asked for some for lunch I don't think I will add the additional two carrots next time to decrease the orange color somewhat. Like others, I puréed everything except the mushrooms.

I did freeze some since it makes such a big pot. Does anyone know if this changes the nutritional profile much? Has anyone had success with freezing?
This comment was last edited on 07/12/2014 08:37 AM


08/22/2014 04:24 PM

Rated this recipe:

This is a wonderful soup. So easy to make and very hearty and filling.


08/28/2014 10:55 AM

Rated this recipe: (no rating)

Cooked this as my first Nutritarian soup and I love it. Left out the corn. Didn't have the no-salt seasoning, so I doubled the thyme which I love. I also don't have a blender yet that would handle the volume of the soup, so I used an immersion blender and blended the whole thing to a nice, chunky consistency. I'll be making this again.
This comment was last edited on 08/28/2014 10:56 AM


11/29/2014 07:43 PM

Rated this recipe:

This might be my favorite soup so far! The flavor blew me away.

Made several substitutions based on what I had on hand. I used plain button mushrooms, about 2.5 pounds, Italian Seasoning instead of herbes de Provence, a combination of carrot juice and vegetable broth, an extra leek, Mrs. Dash "Onion & Herbs" instead of VegiZest, upped the cashews to 1/2 cup, and dried herbs instead of fresh. I also put some of the beans and mushrooms into the blender with the soup broth/cashews. Still, a totally deep and rich soup, and one that I'll want to make over and over!


01/03/2015 07:10 PM

Rated this recipe:

Just made this soup. Use a big pot if you make this. This will feed 10, not 5. Didn't have the zest, so used Better Than Bouillon instead. Nicely done. It's very rare I pick up fresh herbs, especially Rosemary. This is a very decent soup. Full of flavour. I couldn't tell that it has no meat in it. I had some bellas, and some oyster mushrooms as well. Juiced the carrots (2 bags!) and that is quite the nice soup base. I would definitely recommend this soup.


03/26/2015 04:32 PM

Rated this recipe:

ok kiddies...just made half a batch and here are my changes. My budget doesn't allow for packaged carrot juice and I don't have a juicer. I used vegetable stock and grated a few extra carrots to simmer in the mixture. Used Almond milk and used (as suggested) shallots in place of leeks. ALDI had baby Bella's on sale this week so I used 3/4lb of those and 1/4lb of canned buttons (HALF BATCH...REMEMBER!) Also, as I was tasting and adding... I think I doubled the lemon juice and as always,added the zest. The idea of adding mustard was nice too. I used Dijon. Of course, my DH and I always laugh as we say, "All it needs is salt". Oh yeah, I'll do this one again. Now, what can I do with the rest of that Jicama I bought before it goes bad?


11/14/2015 01:07 PM

Rated this recipe:

This was the first recipe I've made from Eat to Live and I was disappointed in this one. The carrot juice over powered everything else. I won't give up on it yet though...I saw that some other users subbed celery juice or vegetable broth. That will help I think. I'm thinking of buying a juicer to see if the juice tastes better fresh. Most likely it will.


03/07/2016 06:03 PM

Rated this recipe: (no rating)

I had the exact same experience. The carrot juice was just too strong for my liking. I too will give it a try with another type of juice or vegetable broth.