Black Forest Cream of Mushroom Soup
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 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