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.