Dr Fuhrman Black Forest Cream Of Mushroom Soup Original Recipe Recipe 475 Recipes

DR. FUHRMAN'S CREAM OF MUSHROOM SOUP

Steps:

• Saute mushrooms, shallots, and Herbes de Provence in several TBSP water until tender. Set aside. In large pot, bring carrot juice, 2.5 cups almond milk, carrots, onions, corn, celery, scallions, and VegiZest to a boil - simmer 30 minutes. Puree cashews and rest of milk in food processor - set aside. Puree half of mushrooms, half of solids and several cups of liquid from soup, remaining spices, and lemon juice (in several batches). Stir puree back into soup. Add beans, remaining mushrooms, and spinach, and heat through until spinach is wilted.

DR. FUHRMAN BLACK FOREST CREAM OF MUSHROOM SOUP, ORIGINAL RECIPE RECIPE - (4.7/5)

Steps:

• If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces. Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside. In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy. Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted. Serve garnished with fresh chopped parsley.

QUICK CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.