Description
Creamless but creamy, and easily adapted to vegan.
Ingredients
- Baby Portabella Mushrooms
- Onion
- White Beans
- Mushroom Broth
- Reduced Fat Margarine
- White Pepper
- Salt
- Bay Leaf
- Garlic Cloves
- Dried Thyme
Instructions
- Chop mushrooms finely
- 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
- Add the butter to the pot, along with the garlic and onions
- Cook for 3 minutes, stirring
- Add the mushrooms and cook, stirring, until tender
- 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
- Remove from heat and let cool slightly
- With an immersion blender or a food processor, puree the soup
- If you have reserved mushroom pieces, stir them back into the soup as you reheat over medium
- Garnish with parmesan cheese if desired!