Jul 19, 2014

Creamy Shiitake Soup… Bean-based!

In keeping with lightening things up in the calorie department for summer, I revised my Creamy Mushroom Soup recipe, substituting white beans for cashews. The result is just as delicious though the texture is a bit different. We eat a lot of mushrooms around here and my favorite are shiitake for their delicate texture and deep, complex flavor. You could use any mushrooms you prefer, though, for this recipe.

Ingredients:

  • 3 cups (the equivalent of 2 cans) cooked, unsalted white beans (navy, cannellini, or great northern)
  • 1 pound shiitake mushrooms or any mushrooms of your choice
  • 1 onion
  • 1 TBS Spike salt-free seasoning
  • 1 tsp garlic powder
  • 3 cups water (or veggie stock… or mushroom stock, which would be fab!)
  • 1 TBS tamari or other low-sodium soy sauce (optional and to taste)

Directions:

  1. Remove the shiitake stems and rough chop the shrooms (save the stems for stock!)
  2. Rough chop the onion.
  3. Place all ingredients, except half of the mushrooms, into a soup pot and simmer until the onions and mushrooms are tender.
  4. Transfer to a blender and blend until smooth.
  5. Add the blended soup and the remaining half of the mushrooms to the pot and simmer until the newly added mushrooms are tender.

I served this soup with some caramelized onion and garnished with black pepper and parsley. Also, if you prefer, you can add ½ cup of unsweetened, plant-based milk at the end for some extra creaminess.

Serves 4. Enjoy!

Healthy trails,

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