Cold days call for creamy, warming soups, and this mushroom bean one is definitely my favorite at the moment. I personally find white beans and mushrooms an amazing combination, super satisfying and delicious. I often use them in stir fries, salads, and dips together. The mushrooms really give this soup a deep umami flavor, the kind you get from frying up bacon - but without the bacon :-). I shouldn't have said that, because now you expect bacon and you might be disappointed Just try the soup, I am sure you will love it, and it will warm you up on a cold winter day - which we seem to be having a lot of at the moment. Still California style without the snow, but I find our house uncomfortably freezing. My morning exercise by the fire place is what keeps me sane at the moment. How are you staying warm this winter? I would love to hear from you in the comments below.
Preparation time: 30 minutes
Makes 1 serving:
1 Tbsp extra virgin olive oil
2 garlic cloves, minced
1/2 celery stalk, finely chopped
1/4 onion, finely chopped
3 cups finely chopped mixed mushrooms (I use a combination of white and brown button mushrooms plus some shiitake, but you can choose any you like or can get your hands on)
pinch each of dried thyme, rosemary, and sage
2 cups vegetable broth
1 1/2 cups cooked white beans (see how I food prep here for the whole week)
sea salt and freshly ground black pepper
Add the oil, garlic, celery, and onion in a pot over medium heat, and sauté for 5 minutes until fragrant.
Add the chopped mushrooms and stir for 5 minutes to brown them slightly.
Add the dried herbs, veggie broth, and white beans, and let simmer for 15 minutes.
Take out 1 cup of soup and blend this until smooth. Return to the rest of the pot to make the whole soup creamier.
Season with sea salt and freshly ground black pepper, and enjoy.
Yummy in my tummy!