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

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DR. FUHRMAN'S FAMOUS ANTI-CANCER SOUP - UPDATED



Dr. Fuhrman's Famous Anti-Cancer Soup - Updated image

Based on a recipe from Dr. Joel Fuhrman's nutritarian handbook, Eat Right America. This is the updated version of another one posted on food.com; I like this one better because it includes kale as well as adjustments to the other ingredients. Dr. Fuhrman says, "Juice carrots and celery in a juice extractor. Fresh juiced organic carrots are necessary to maximize the flavor of this soup". I use both my Jack Lalanne juicer for the carrots and celery and my blender. The recipe says you can use a combo of peas/beans although I stick with the split peas because I love them so much. Since the resulting soup is not "pretty", I garnished with a dollop of fat free plain yogurt and chopped parsley. Nutritional info per serving: calories 304; protein 14 g; carbohydrate 52 g; total fat 7 g; saturated fat 1 g; cholesterol 0 mg; and sodium 135 mg.

Provided by mersaydees

Categories     Greens

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup dried split peas or 1 cup dried beans
4 cups water
4 medium onions, left whole with paper skins removed and ends cut off
6 -10 medium zucchini, left whole with ends cut off
3 leeks, stalks left whole and sliced lengthwise in order to wash thoroughly
2 bunches collard greens or 2 bunches other greens, chopped, tough stems and center ribs cut off and discarded
5 lbs organic carrots (4-5 cups juice)
2 bunches organic celery (2 cups juice)
2 tablespoons sodium-free seasoning (such as Dr. Fuhrman's VegiZest) or 2 tablespoons Mrs. Dash seasoning mix
1 cup raw cashews
8 ounces mushrooms, chopped (shiitake, cremini and or or oyster)

Steps:

  • Add beans and water to very large pot over low heat.
  • Add whole onions, whole zucchini and whole leeks to the pot along with chopped kale. Stir in carrot juice, celery juice and VegiZest or Mrs. Dash.
  • Simmer about 20 minutes until onions, leeks, and zucchini soften. Transfer the soft onions, zucchini, and leeks from the pot to a blender along with some of the liquid from the pot. Completely blend or puree the vegetables. Add more soup liquid and the cashews to the mixture, and blend inches Return the creamy vegetable mixture back to the pot.
  • Add the mushrooms and simmer another 30 minutes or until beans are soft.

Nutrition Facts : Calories 224.8, Fat 7.4, SaturatedFat 1.5, Sodium 42.9, Carbohydrate 32.7, Fiber 8.9, Sugar 8.6, Protein 11.3

DR. FUHRMAN'S FAMOUS ANTI-CANCER SOUP



Dr. Fuhrman's Famous Anti-Cancer Soup image

"Making this soup involves more time & effort than the other recipes, so you might want to make a huge amount and save it in the refrigerator for the whole week. It tastes so good that a patient of mine who owns a fine restaurant offers it on his menu."-From Dr. Fuhrman's book, Eat to Live

Provided by Canuck Mum

Categories     < 60 Mins

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup dried split peas or 1 cup dried beans
4 onions
10 zucchini
3 stalks leeks
5 lbs carrots
2 bunches celery
1 cup raw cashews
2 tablespoons low-sodium vegetable bouillon granules (or Vege Base by Vogue)
1 lb mushroom, any type (optional)
6 ounces textured vegetable protein (TVP) (optional)

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.

Nutrition Facts : Calories 318.7, Fat 7.8, SaturatedFat 1.5, Sodium 265.2, Carbohydrate 55.8, Fiber 16.6, Sugar 20.7, Protein 12.9

CREAMY FOREST MUSHROOM SOUP



Creamy Forest Mushroom Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Mushroom     Vegetarian     Lunch     Fortified Wine     Fall     Simmer     Bon Appétit

Yield Makes about 5 cups

Number Of Ingredients 13

1 1/4 pounds fresh oyster mushrooms
1/2 medium onion
3 garlic cloves
1 tablespoon olive oil
1 tablespoon porcini (cèpe) powder*
1 teaspoon packed brown sugar
1/3 cup Sercial Madeira
5 cups mushroom stock
1 tablespoon Sherry vinegar
1/2 teaspoon minced fresh thyme leaves
1 cup heavy cream
Garnish: finely chopped fresh chives
*available at some specialty foods shops and by mail order from Marché aux Delices, tel. (888) 547-5471

Steps:

  • Chop oyster mushrooms and finely chop onion. Mince garlic. In a 4- to 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté mushrooms, onion, and garlic with porcini powder and brown sugar, stirring, until liquid mushrooms give off is completely evaporated and mushrooms begin to brown.
  • Add Madeira and boil, stirring occasionally, until liquid is evaporated. Stir in mushroom stock, vinegar, and thyme and bring to a boil. Stir in cream and salt and pepper to taste and simmer, uncovered, 15 minutes.
  • In a blender purée soup in batches until smooth (use caution when blending hot liquids), transferring to a saucepan, and reheat over moderately low heat until hot.
  • Serve soup garnished with chives.

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



Dr. Fuhrman Black Forest Cream of Mushroom Soup, original recipe Recipe - (4.7/5) image

Provided by á-7985

Number Of Ingredients 18

1/2 cup dried mixed mushrooms (optional)
2 pounds mixed fresh mushrooms (button, shiitake, cremini), sliced 1/4" thick
2 cloves garlic, minced or pressed
2 teaspoons herb de Provence
2 carrots, coarsely chopped
3 cups cauliflower florets, cut into small pieces
1 cup chopped organic celery
3 leeks, cut into 1/2 inch rounds
4 tablespoons Dr. Fuhrman's VegiZest, or other no salt seasoning
5 cups carrot juice
3 cups water
1/4 cup raw cashews
1 tablespoon lemon juice
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 cans white beans, northern, navy, or cannellini (no salt)
1 5-oz bag organic baby spinach
1/4 cup chopped fresh parsley

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.

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