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)
- Remove the shiitake stems and rough chop the shrooms (save the stems for stock!)
- Rough chop the onion.
- Place all ingredients, except half of the mushrooms, into a soup pot and simmer until the onions and mushrooms are tender.
- Transfer to a blender and blend until smooth.
- 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.