Winter Immunity Mushroom Soup (from plantbasedcooking with a few changes)
INGREDIENTS
• 1/8 cup water for sautéing
• 4 cloves garlic minced
• 1 large yellow sweet onion, chopped
• 1 medium red onion chopped
• 8 oz carton mushrooms, your choice
• ¼ cup dried mushrooms
(something different from the fresh)
• 2 15 oz. cans white northern or
cannellini beans drained
& rinsed
• 1 can lite coconut milk
• 4 cups vegetables broth
• salt & pepper to taste
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1 In a large pot, sauté the onions in
water for about 10 minutes until the onions are just starting to caramelize.
Add garlic and cook for about a minute until fragrant.
2 Add the mushrooms and simmer for another
10-15 minutes, until mushrooms have about halved in size.
3 Combine ¾ of the cooked mushroom and
onion sauté, dry mushrooms, vegetable stock, and coconut milk in a blender on
high speed until creamy. Pour the blended soup back into
the pot. This creates a velvety soup broth, but still has some texture to it.
4 Add the white beans and let simmer all
together for another 5-10 minutes.
5 Season to taste with plenty of freshly
ground black pepper and sea salt and chopped green onions or fresh parsley.
Freezes well.
Freezes well.
https://www.plantbasedcooking.com/recipe/creamy-mushroom-bean-soup/
