Winter Immunity Mushroom Soup
This creamy vegan mushroom soup is ready In 30 minutes. The addition of white beans helps you get your daily dose of beans. Serve with crusty bread for a filling meal.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Creamy Mushroom Bean Soup
Winter Immunity Mushroom Soup
This creamy vegan mushroom soup is ready In 30 minutes. The addition of white beans helps you get your daily dose of beans. Serve with crusty bread for a filling meal.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Creamy Mushroom Bean Soup
Ingredients
  • 1/8 cup water for sauteeing
  • 4 cloves garlic chopped
  • 1 large yellow sweet onion, chopped
  • 1 medium red onion chopped
  • 8 oz carton mushrooms any will do, sliced
  • 1 Tbl medicinal mushroom powder (optional)
  • 1 15 oz. can white northern or cannellini beans drained & rinsed
  • 1 can lite coconut milk
  • 4 cups vegetable broth
  • salt & pepper to taste
Instructions
  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 half the cooked mushroom and onion sauté, vegetable broth, and coconut milk in a blender on high speed for about 5 minutes or until creamy. At this point, add the medicinal mushroom powder if you’re using.
  4. Pour the blended soup back into the pot. This creates a velvety soup broth, but still has some texture to it.
  5. Add the white beans and let simmer all together for another 5-10 minutes.
  6. Season to taste with plenty of freshly ground black pepper and sea salt if necessary.
  7. Ladle the hot soup into bowls and enjoy!

This recipe was printed from plantbasedcooking.com