Black Forest Soup Recipes

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SKINNY BLACK FOREST SMOOTHIE



Skinny Black Forest Smoothie image

A thick and creamy skinny Black Forest smoothie made with blended chocolate, cherry, milk, and spinach. A delicious smoothie packed with antioxidants and fiber. The perfect post-workout smoothie that doubles as a dessert!

Provided by Megan Olson

Categories     Drinks Recipes     Smoothie Recipes     Veggie

Time 10m

Yield 1

Number Of Ingredients 7

2 cups baby spinach
1 cup frozen cherries
1 cup almond milk
¼ cup rolled oats
2 tablespoons unsweetened cocoa powder
1 packet stevia sweetener (such as Truvia®)
1 teaspoon chia seeds, or to taste

Steps:

  • Place baby spinach, cherries, almond milk, rolled oats, cocoa powder, and sweetener in a blender. Blend until smooth, about 2 minutes. Pour into a glass and top with chia seeds.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 49.4 g, Fat 7.1 g, Fiber 11.4 g, Protein 9.4 g, SaturatedFat 1.4 g, Sodium 212.8 mg, Sugar 22.1 g

BLACK FOREST COOKIES



Black Forest Cookies image

These rich, chewy cookies were inspired by black forest cake, a classic German dessert that combines chocolate and cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h40m

Yield Makes 36

Number Of Ingredients 11

1 cup all-purpose flour, spooned and leveled
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup granulated sugar
1/4 cup packed dark-brown sugar
2 large eggs
1 package (about 12 ounces) semisweet chocolate chunks
1 1/2 cups dried cherries

Steps:

  • Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.
  • Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.
  • Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
  • Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

BLACK FOREST MINI PIES



Black Forest Mini Pies image

Crumbled chocolate chip cookies serve as the crust for these muffin-sized mini pies that showcase layers of chocolaty pudding, cherry filling, grated chocolate and whipped cream.

Provided by By Cindy Rahe

Categories     Dessert

Time 3h40m

Yield 12

Number Of Ingredients 18

3/4 cup sugar
1/3 cup unsweetened baking cocoa
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 egg yolks
2 tablespoons butter, cut into pieces
1 teaspoon vanilla
2 cups chocolate cookie crumbs
3 tablespoons butter, melted
8 oz frozen pitted dark cherries
2 to 4 tablespoons sugar
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon lemon juice
1 cup whipping cream, whipped
Grated chocolate
12 pitted dark cherries

Steps:

  • In 2-quart saucepan, mix sugar, cocoa, 1/4 cup cornstarch, the salt, milk and egg yolks with whisk until thoroughly combined. Cook over medium-low heat about 15 minutes, beating constantly, until thickened. Once pudding has thickened, use immersion blender, regular blender or food processor to blend in 2 tablespoons butter and the vanilla. Scrape pudding into bowl; cover top with plastic wrap, making sure plastic wrap comes in contact with pudding to prevent a skin from forming. Refrigerate 3 to 4 hours.
  • Meanwhile, heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture evenly into muffin cups, making sure to coat bottom and sides of each cup. Bake 10 minutes. Cool. Once cooled, place cookie cups in freezer until ready to use.
  • In 2-quart saucepan, mix Cherries ingredients. Cook over medium-high heat until cherries release their juices and mixture thickens to pie-filling consistency. Remove from heat; cool.
  • Assemble pies by layering cherries, pudding, whipped cream, grated chocolate, and 1 cherry on top of each. Serve immediately or refrigerate until serving time.

Nutrition Facts : ServingSize 1 Serving

BLACK FOREST ESCARGOT SOUP



Black Forest Escargot Soup image

A German dinner party soup. Badische Schneckensuppe was the house specialty of the Zum Ritter in in Durbach. If you don't like escargot, use extra mushrooms instead. My dinner guests couldn't tell the difference between the minced escargot and the minced mushroom and there was not a drop of soup left over. I used extra Pernod because I did not have aniseed.

Provided by Lorac

Categories     Vegetable

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/4 cup unsalted butter
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
1/2 lb mushroom, finely minced
1 cup riesling wine
1 cup beef broth
1 cup chicken broth
1 cup creme fraiche or 1 cup heavy cream
1 (7 1/2 ounce) can escargot, drained and very finely minced (reserve liquid)
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/4 teaspoon finely ground anise seed
2 egg yolks, lightly beaten
2 teaspoons Pernod (optional)
1 tablespoon unsalted butter, at room temperature
1 tablespoon sifted all-purpose flour

Steps:

  • Beurre Manie: Combine butter and flour in a small bowl and blend well.
  • Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
  • Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
  • Pour in wine, broths and creme fraiche, simmer 20 minutes.
  • Stir in escargot, reserved liquid, chives, parsley and aniseed.
  • Pinch off bits of Beurre Manie and whisk into soup, one at a time.
  • Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
  • Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.

BLACK FOREST POTATO SOUP



Black Forest Potato Soup image

Provided by foodlover

Number Of Ingredients 0

Steps:

  • MAKING 1) In a large saucepan, place together leeks and onions with butter. 2) Cover with buttered wax and put the lid on. 3) Cook over medium heat until the vegetables are very soft. 4) Remove and discard paper, stir in the flour, and cook about 4 minutes. 5) Stream in the chicken stock and whisk hard. 6) Mix in the potatoes. 7) Heat the flour mixture to boil, put the lid, and simmer 30 minutes until the potatoes are soft. 8) Take the saucepan off the heat and allow to cool. FINALIZING 9) In a blender or food processor, process the potato mixture until pureed. 10) Transfer the puree back into saucepan. 11) Stir in the sour cream, salt, and pepper, in the puree. 12) Simmer the soup until heated. Do not boil. SERVING 13) Serve hot Black Forest Potato Soup in soup bowl and dredge with bread crumbs or croutons on top.

BLACK FOREST CREAM OF MUSHROOM SOUP



Black Forest Cream of Mushroom Soup image

not set

Provided by naketabepottx8q6b3

Categories     Soups, Stews and Chili

Time 30m

Yield 6

Number Of Ingredients 19

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 divided
2 carrots coarsely chopped
2 medium onions chopped
1/4 cup fresh or frozen corn kernels
1 cup Celery chopped
3 leeks cut into 1/2 inch thich rounds
1/4 cup 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 or low sodium white beans drained and rinsed
5 ounces baby spinach
1/4 cup chopped fresh parsley for garnish (optional)

Steps:

  • Heat the water in a large saute pan. 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. In a large soup pot, bring the carrot juice, 2 1/2 cups of milk, the carrots, onion, corn, celery, leeks, and no salt seasoning 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 sauteed mushrooms. Heat until the spinach is wilted. Garnish with the parsley, if desired.

Nutrition Facts : Calories 150 calories, Fat 3.22931814007151 g, Carbohydrate 28.6099594120911 g, Cholesterol 0 mg, Fiber 3.79192923498498 g, Protein 4.41305499183127 g, SaturatedFat 0.634615842376985 g, ServingSize 1 1 Serving (454g), Sodium 95.5360417484431 mg, Sugar 24.8180301771061 g, TransFat 0.281693737297608 g

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.

BLACK FOREST CRISP



Black Forest Crisp image

This is so simple and so good. It's very rich, you really need the ice cream to help cut the sweetness a bit.

Provided by Miss Erin C.

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (21 ounce) can cherry pie filling
1 (8 ounce) can crushed pineapple
1/2 cup slivered almonds, toasted
1 cup chocolate chips
1 (18 ounce) box devil's food cake mix
1/2 cup butter or 1/2 cup margarine, cut into pieces

Steps:

  • Layer the first 5 ingredients in a lightly greased cake pan starting with the cherry pie filling on the bottom and ending wtih the cake mix on the top.
  • Sprinkle the pieces of butter or margarine over the top.
  • Bake at 350°F for 45-50 minutes.
  • Serve with ice cream or whipped cream.

Nutrition Facts : Calories 616.9, Fat 31.2, SaturatedFat 13.4, Cholesterol 30.5, Sodium 624, Carbohydrate 86.5, Fiber 4.2, Sugar 40.3, Protein 6.6

RICH BLACK FOREST BROWNIES



Rich Black Forest Brownies image

The richest brownies ever made.

Provided by Divine Miss D

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 45m

Yield 12

Number Of Ingredients 12

1 ⅓ cups white sugar
¾ cup melted butter
¼ cup water
2 large eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¾ cup unsweetened cocoa powder
1 (3.5 ounce) package instant chocolate pudding mix
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips
¼ cup mini chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat sugar, butter, and water together in a large bowl; add eggs 1 at a time, beating well after each addition. Stir in vanilla extract.
  • Whisk flour, cocoa powder, pudding mix, baking powder, and salt together in another bowl. Add flour mixture, 1/2 cup at a time, to butter mixture, stirring batter well after each addition. Stir dark chocolate chips and mini chocolate chips into batter. Pour batter into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out slightly sticky with chocolate, 20 to 30 minutes. Cool in baking dish for 10 minutes before cutting into bars.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 45.6 g, Cholesterol 61.5 mg, Fat 16.2 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 9.8 g, Sodium 282.6 mg, Sugar 30 g

BLACK FOREST CREAM OF MUSHROOM SOUP



BLACK FOREST CREAM OF MUSHROOM SOUP image

Categories     Soup/Stew     Vegetable

Number Of Ingredients 19

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
3 cups unsweetened hemp, soy or almond milk, divided
2 carrots, coarsely chopped
2 medium onions, chopped
3/4 cup fresh or frozen corn kernels
1 cup chopped celery
3 leeks, cut in 1/2-inch-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
3 cups cooked white beans (northern, navy, cannellini) or 2 (15 ounce) cans no salt added or low sodium, rinsed and drained
5 ounces baby spinach
1/4 cup chopped fresh parsley, for garnish

Steps:

  • 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. In a large soup pot, bring the carrot juice, 2 1/2 cups of the milk, 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 sauteed mushrooms. Heat until the spinach is wilted. Garnish with parsley.

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