Creamy Vegan Mushroom Bean Soup
Creamy Vegan Mushroom Bean Soup recipe
Yield
8 servingsPrep
10 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
margarine
|
|
| 1 | cup |
onions
chopped |
|
| 2 | medium |
potatoes
peeled, diced |
|
| 2 | large |
celery stalks
diced |
*
|
| 2 | each |
garlic cloves
minced |
|
| 6 | cups |
water
|
|
| 2 | each |
vegetable stock cubes
|
*
|
| ½ | teaspoon |
prepared mustard
|
|
| ¼ | cup |
white wine
dry, optional |
*
|
| 12 | ounces |
mushrooms
white, sliced |
|
| 6 | ounces |
mushrooms, shiitake
fresh |
|
| 2 | cups |
navy beans
cooked |
|
|
black pepper
to taste |
*
|
||
| ¼ | cup |
parsley leaves
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
margarine
|
|
| 237 | ml |
onions
chopped |
|
| 2 | medium |
potatoes
peeled, diced |
|
| 2 | large |
celery stalks
diced |
*
|
| 2 | each |
garlic cloves
minced |
|
| 1.4 | l |
water
|
|
| 2 | each |
vegetable stock cubes
|
*
|
| 2.5 | ml |
prepared mustard
|
|
| 59 | ml |
white wine
dry, optional |
*
|
| 346.8 | ml/g |
mushrooms
white, sliced |
|
| 173.4 | ml/g |
mushrooms, shiitake
fresh |
|
| 473 | ml |
navy beans
cooked |
|
| 1 | x |
black pepper
to taste |
*
|
| 59 | ml |
parsley leaves
fresh, minced |
|
Directions
Heat 2 tablespoons margarine in a soup pot.
Add onions and sauté over moderate heat until golden.
Add next 5 ingredients and bring to a boil. Add seasonings and wine; cover and simmer over moderate heat for 15 minutes.
Add half the sliced white mushrooms and simmer 10 minutes.
Remove soup from heat and let stand for a few minutes.
Wipe shiitake, remove and discard stems, slice caps.
Heat remaining margarine in skillet, sauté remaining white mushrooms and shiitakes, covered, for 10 minutes.
Add beans to soup and purée in batches.
Return to soup pot and stir in the sautéed mushrooms.
Grind in pepper. Before serving, simmer for 10 minutes.
Adjust consistency if too thick. Sprinkle each serving with minced parsley.
