Are You Looking For A Healthy & Easy Soup Recipe?

easy soup recipe

Are You Looking For A Healthy & Easy Soup Recipe?

This Black Forest Cream Of Mushroom Soup recipe has got you covered.  This easy soup recipe is also straight out of Dr. Fuhrman’s book “Eat To Live” which is a fantastic resource for WFPB (Whole Food Plant Based) recipes.  It is packed with packed with vitamins and minerals and will leave you feeling awesome!


I’m pretty much worthless in the kitchen and I’ve been able to make this soup on 3 different occasions.  I like to add a some extra spice in it to give it a little kick!  It’s very easy to prepare and you can eat it for days as the directions below makes a large pot of this easy soup. 

Give it a try and let me know what you think in the comments section below!






2 tablespoons water
2 pounds mixed fresh mushrooms (button, shiitake, cremini), sliced 1⁄4 inch thick 2 cloves garlic, minced or pressed
2 teaspoons herbes de Provence
5 cups carrot juice
3 cups unsweetened soy, hemp, or almond milk, dividedeasy soup recipe
2 carrots, coarsely chopped
2 medium onions, chopped
3⁄4 cup fresh or frozen corn kernels
1 cup chopped celery

143 leeks, cut into 1⁄2inch-thick rounds
1⁄4 cup Dr. Fuhrman’s VegiZest or other no-salt seasoning

1⁄4 cup raw cashews
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 (15-ounce) cans no-salt-added or low-sodium white beans

(northern, navy, cannellini), drained and rinsed 5 ounces baby spinach
1⁄4 cup chopped fresh parsley, for garnish (optional)


Heat the water in a large sauté pan. Sauté 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, 21⁄2 cups of the milk, the 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 sautéed mushrooms. Heat until the spinach is wilted. Garnish with the parsley, if desired.


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Mike Rausa ~ 760-402-8690 (Direct)