Thursday, November 19, 2015

Black Forest Mushroom Soup

This recipe for Black Forest Mushroom Soup is for Dr Fuhrman's website. We altered it to fit our needs.

Serves: 5
  • 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
  • 4 cups carrot juice (5 pounds of carrots, juiced)
  • 6 cups vegetable broth
  • 2 carrots, coarsely chopped
  • 2 medium onions, chopped
  • 1 cup chopped celery
  • 3 leeks, cut in 1/2-inch-thick rounds
  • 1/2 pound rice pasta
  • 1 cup dried lentils, rinsed and drained
  • 1/4 cup raw cashews
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 5 ounces chopped kale
  • 1/4 cup chopped fresh parsley
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, 1 quart cups of broth, carrots, onion, celery, leeks, pasta, and lentils 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 2 cups broth. Blend until smooth and creamy.

Return the pureed soup mixture to the pot. Add the remaining herbs, mushrooms, kale and parsley. Heat until the kale is wilted. 

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