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.


  • 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)


  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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