Today was one of those chill to your bones kind of days, where I was anyway. Wet cold. The kind of cold where you can never seem to get warm, no matter how many clothes you layer on. The only thing that works to warm me in this kind of weather is hearty, nourishing soup. Many soups fit that bill, but this is one of my favorites. Originally made famous from Dr. Fuhrman's Eat to Live book, I modified it here to reduce the carrots and the overwhelming leek and onion combo he favors. But if you go gaga for an abundance of oniony flavor, you can be bold and use BOTH onions and leeks. You crazy, but you go for it. You can enjoy this soup with a simple side salad or maybe even a piece of crusty seeded bread. It will warm you right up. Enjoy.
Hearty Mushroom Soup
*adapted from Dr. Furman's "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
3 leeks, cut in 1/2-inch-thick rounds OR 2 medium onions, chopped
3/4 cup fresh or frozen corn kernels
1 cup chopped celery
1/4 cup no-salt seasoning blend, adjusted to taste (optional)
1/4 cup raw cashews
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 (15 ounce) cans low-sodium white beans, drained (or 3 cups cooked white beans)
5 ounces baby spinach or other leafy green
1/4 cup chopped fresh parsley, for garnish
Handful of toasted pumpkin seeds, for garnish
You will need a juicer (although you can buy carrot juice if you must), a sauté pan, a big soup pot, small pan (for toasting seeds if you are using), and a food processor or blender.
1. Juice the carrots and set aside. Chop the mushrooms, garlic, celery, thyme, rosemary.
2. 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.
3. In a large soup pot, bring the carrot juice, 2 1/2 cups of the non-dairy milk, onion or leek, corn, celery and optional seasoning blend to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes.
4. 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.
5. Return the pureed soup mixture to the pot. Add the beans, spinach, and sauteed mushrooms. Heat until the spinach is wilted. Toast the pumpkin seeds, if using, in a dry pan. Garnish with parsley and toasted pumpkin seeds.
Move, Nourish, Explore