• 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

1. In a large saucepan, heat 2 tbsp of olive oil over medium high heat.
2. Add 1 large handful of mushrooms and sauté until begin to brown and get crispy on the edges.
3. Remove mushrooms from pan and set aside.
4. Add another tablespoon of olive oil if needed and stir in the onion, garlic, ginger, and cook for approximately 3 minutes.
5. Add the mushrooms, thyme, s&p. Cook until the mushrooms begin to brown (approximately 5-7 minutes).
6. Add cannellini beans, chicken stock, white miso, and season with s&p.
7. Bring to a simmer and cook for approximately 10 minutes.
8. Ladle half of the soup in the blender, blend until smooth, and return the mixture back to the remaining soup
9. Taste and adjust seasonings as needed.
10. Serve in soup bowl with a dollop of greek yogurt, cilantro, scallions, and roasted mushrooms.