Creamy Mushroom Soup

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

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.

https://www.plantbasedcooking.com/recipe/creamy-mushroom-bean-soup/