MUSHROOM AND WHITE BEAN SOUP
I love mushrooms and I love white beans. Putting them together
was a great idea, I hope you enjoy this new soup recipe...Jan
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
pantry
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- salt & pepper to taste
- 1 pound mushrooms sliced
- 6 cups mushroom broth
- 1 14.5 ounces can white beans or 1-1/4 cups homemade beans
- 1 yellow onion chopped
- dash worcestershire sauce
- 3 carrots scrubbed & chopped
- 3 celery chopped
- 1 garlic clove chopped
- 1/2 teaspoon ground rosemary
- 1 teaspoon ground sage
- dash red pepper sauce
- Carbohydrate 132.229810094538 g
- Cholesterol 0 mg
- Fat 2.384187873 g
- Fiber 39.3733786767056 g
- Protein 49.8131827036154 g
- Saturated Fat 0.4010296347 g
- Serving Size 1 1 Recipe (2650g)
- Sodium 22563.2349725 mg
- Sugar 92.8564314178329 g
- Trans Fat 0.9585175469 g
- Calories 709 calories
In soup pot, add mushrooms and onion with dash of Worcestershire sauce and cook until tender. Add garlic, carrots, celery, sage, rosemary and broth. Bring to boil, reduce heat, simmer until carrots are tender, 20-25 minutes. Add rinsed and drained beans, salt, and pepper. Blend half of soup in blender, in small batches, being careful not to burn yourself. Return blended soup to soup pot and cook 5 more minutes. Get more great recipes like this From Garden to Soup Bowl at http://www.FromGardenToSoupBowl.com
