Healthy Mushroom Soup
A lightened up mushroom soup that is heavy on flavor and makes for a delicious weeknight meal.
Prep:
10
minutes
Cook:
15
minutes
TOtal:
25
minutes
Ingredients
- 1-1/2 lb mushrooms (crimini, portobello & white mushrooms) cleaned, washed, and sliced
- 2 tbsp olive oil
- 1 small onion chopped
- 3-4 garlic cloves crushed
- 1/2 tsp ginger grated
- 1 tbsp white miso
- 2 cans of cannellini beans
- 4 c chicken or vegetable stock
- fresh thyme
- salt & pepper
- cilantro
- scallions
- non fat greek yogurt
Equipment Needed:
- Sauté pan
- Dutch oven
- Blender
- wooden spoon
- cutting board
- knife
Instructions
- In a large saucepan, heat 2 tbsp of olive oil over medium high heat.
- Add 1 large handful of mushrooms and sauté until begin to brown and get crispy on the edges.
- Remove mushrooms from pan and set aside.
- Add another tablespoon of olive oil if needed and stir in the onion, garlic, ginger, and cook for approximately 3 minutes.
- Add the mushrooms, thyme, s&p. Cook until the mushrooms begin to brown (approximately 5-7 minutes).
- Add cannellini beans, chicken stock, white miso, and season with s&p.
- Bring to a simmer and cook for approximately 10 minutes.
- Ladle half of the soup in the blender, blend until smooth, and return the mixture back to the remaining soup
- Taste and adjust seasonings as needed.
- Serve in soup bowl with a dollop of greek yogurt, cilantro, scallions, and roasted mushrooms.