You might have noticed that there’s no glamour shot of Dr. Fuhrman’s Black Forest Cream of Mushroom Soup on this blog posting. I’ve got a good excuse, I promise! I’m so busy preparing for Thanksgiving that I just haven’t had a moment to style, photograph and edit a shot. But don’t let the lack of photograph stop you from making this soup–it’s amazing! Plus, I promise to add a photo by the end of the week, okay?
Edited to add: I got it in! Phew! I was just so excited to tell you all about this delicious recipe that I couldn’t wait for a photo. But I had my chance this morning and I took it.
Speaking of Thanksgiving, has anyone made the Artichoke Lentil Loaf from the Eat to Live Cookbook? That’s the turkey substitute recipe that I settled on for Thanksgiving this year. I prepared and baked the loaves in advance and they look SOOOOO good. I hope the taste is outstanding, but I’m going to have to wait until Thursday to find out. I’ll post a photo and a formal review of this recipe next week.
Black Forest Cream of Mushroom Soup
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 146
Did I like it? Yes I did, very much! I should have double batched it and I didn’t.
Was it easy to make with readily available ingredients? This soup is on part with all of the other soups from the Eat to Live Cookbook. They are not what I would call “weeknight recipes” but are best left for a day when time is on your side.
Please note: There is an error in the published recipe in the cookbook. In the final paragraph, it says to add the “sauteed mushrooms” to the soup. Ignore that. The mushrooms went into the soup in the beginning of the process and do all of their cooking in the soup pot. That’s much easier and faster than using a separate saute pan anyway!
What specifically did I like about the recipe? Taste and texture baby! This soup had it all.
What specifically didn’t I like about the recipe? Um, nothing.
Did my husband like it? He loved it.
Did my teenage daughter like it? I gave her a bowl of it and she ignored it, forgot about it, left it on the counter overnight and then I had to remind her to dispose of it in the morning. Needless to say, I wasn’t too pleased.
Did my eight or five year old try it? Nope. I’m finding that these recipes, for the most part, are just too sophisticated for my youngsters.
Would I make it again? Yes.
Is there anything I would do to improve on it if I made it again? The only small tweak that I made to the recipe was blending some of the beans in with the cashews (of which I did use the whole amount in this recipe because this recipe is a lot lighter on the nuts) and broth. It was great, and leads me to believe that if you wanted to omit all of the nuts from the Dr. Fuhrman soups, you could just blend in beans instead. If anyone has tried this, please let us know in the comments section.
Overall Grade (completely unscientific, I admit): A++
Have you made Dr. Fuhrman’s Black Forest Cream of Mushroom Soup? What were your impressions? Leave a comment below.
Still don’t have the book? What are you waiting for? These recipes are delicious.