Dr Fuhrman Black Forest Cream Of Mushroom Soup Original Recipe Recipe 47

DR. FUHRMAN'S FAMOUS ANTI-CANCER SOUP

Steps:

• Place the beans and 4 cups of water in a very large pot and start cooking them, covered, on the lowest flame possible.
• Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole.
• Add the zucchini, uncut.
• Cut the bottom roots off the leeks and slice them up the side so each leaf can be thoroughly washed. Throw away the last inch at the green top. Then place the entire leek (leaves uncut) into the pot.
• Juice the carrots and celery in a juice extractor. Add the juice to the pot.
• While the soup is simmering, chop up the muchrooms (if desired).
• By the time you get to this stage, the zucchini, leeks and onions should be soft.
• Ladle some of the liquid from the pot into a Vita-mix. Use tongs to remove the soft onions, zucchini, and leeks.
• Be careful to leave the beans in the bottom of the pot.
• In a few separate batches, completely blend together the onions, zucchini, and leeks.
• Add more soup liquid and the cashews to the mixture, and blend inches Return the blended, creamy mix back to the pot. Add the TVP and the mushrroms, if desired. Simmer another 20 minutes.

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.