CREAMY MUSHROOM SOUP WITH LITTLE WHITE BEANS
This is a great healthy soup recipe that can easily be vegan - just use veggie broth and skip the dairy! You can use plain old button mushrooms but I really enjoyed this with oyster and baby portobello mushrooms. I also chose sherry and evaporated milk and it turned out great. This is a modified version of a recipe that I got from our health region's magazine. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the mushrooms. Slice half of them and finely chop the other half.
- In a large pot, heat olive oil over medium-high heat. Add mushrooms, onion and garlic. Stirring frequently, saute until the moisture evaporates and the mushrooms begin to turn golden, about 10 minutes.
- Add the sherry and cook until it evaporates. Add the flour and cook, stirring, for 1 minute. Add the stock and beans and bring to a simmer. Reduce the heat to low and cook for about 15 minutes.
- Turn the heat off and stir in milk or cream. Salt and pepper to taste.
Nutrition Facts : Calories 240.1, Fat 4.9, SaturatedFat 0.9, Cholesterol 0.4, Sodium 1019.6, Carbohydrate 29.5, Fiber 8.7, Sugar 6.5, Protein 11.7
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Doreen Buren
[email protected]This soup is a great comfort food.
Hadejoke Bee jay
[email protected]I love that this soup is so versatile. You can add or remove ingredients to suit your own taste.
Halim Emmar
[email protected]This soup is a great way to use up leftover Thanksgiving turkey.
Ru Arman
[email protected]I'm not a fan of beans, but I actually really liked the little white beans in this soup. They added a nice creaminess and texture.
raja imtiaz
[email protected]This soup is a great meal prep option. I made a big batch of it on the weekend and I've been eating it for lunch all week.
Sharif
[email protected]I love that this soup is made with simple, everyday ingredients.
Syed Hurr Zaidi 1512
[email protected]This soup is a great way to warm up on a cold day.
knowledge black
[email protected]I'm on a low-carb diet and this soup is a great option for me. It's low in carbs and it's very filling.
Iviwe Soso
[email protected]I'm a vegetarian and I love this soup. It's a great source of protein and it's so flavorful.
Snigdha Akter
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved it!
Khadim Hussein
[email protected]I added a little bit of cayenne pepper to this soup to give it a little bit of a kick. It was delicious!
Jack Jacob
[email protected]I made this soup in my slow cooker and it turned out perfectly. I just threw all the ingredients in the slow cooker in the morning and dinner was ready when I got home from work.
ermuun erka
[email protected]This soup is so easy to make. I had it on the table in less than 30 minutes.
Nolan Wilson
[email protected]I'm not a big fan of mushrooms, but I actually really liked this soup. The creaminess of the soup balanced out the earthiness of the mushrooms.
Katie Legge
[email protected]This soup is a great way to use up leftover mushrooms. I had a bunch of mushrooms that were starting to go bad, so I decided to make this soup. It turned out great!
PUBG Ki Duniya MemOn SaHaB
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved it.
Michelle Kuhn
[email protected]This soup is amazing! It's so creamy and flavorful, and the little white beans add a nice touch of texture and protein. I will definitely be making this again.