 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Creamless but creamy, and easily adapted to vegan. Ingredients:
1 1/2 lbs baby portabella mushrooms or 1 1/2 lbs button mushrooms |
1 medium onion, chopped (4 oz) |
1 (15 ounce) can undrained white beans or 1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans |
5 cups mushroom broth |
1 tablespoon reduced fat margarine |
1/4 teaspoon white pepper |
1 teaspoon salt (optional) |
1 bay leaf |
4 garlic cloves, minced |
1 teaspoon dried thyme |
Directions:
1. Chop mushrooms finely.
2. (NOTE: If you do not want any chunks in your soup, skip this step!)Spray a large non-stick pot with cooking spray and place over medium heat. Add 1/2 cup of the chopped mushrooms and cook until tender. Remove to a bowl.
3. Add the butter to the pot, along with the garlic and onions. Cook for 3 minutes, stirring.
4. Add the mushrooms and cook, stirring, until tender.
5. Add the mushroom broth, white beans, and seasonings. Bring to a boil, reduce heat, cover, and simmer for about 8-10 minutes, letting the flavors cook together.
6. Remove from heat and let cool slightly. With an immersion blender or a food processor, puree the soup.
7. If you have reserved mushroom pieces, stir them back into the soup as you reheat over medium.
8. Garnish with parmesan cheese if desired!
|
|