Faux "Cream of" Mushroom SoupSubmitted by: BTVMADS
IntroductionThis soup gets its creamy texture from fiber and protein-rich beans, not artery-clogging cream. woohoo!! This soup gets its creamy texture from fiber and protein-rich beans, not artery-clogging cream. woohoo!!
1 tbsp butter
1 large onion
15 ounce can of cannellini beans
2 cups broth
8 oz. mushrooms
Add the beans and vegetable broth to the pot and puree with a stick blender OR, remove mixture to a food processor and puree.
Saute the mushrooms in a skillet until soft. Add half to the soup and puree again. Add remaining mushrooms to the soup. If it's too thick, thin it with a little water. Season with salt and pepper and a big splash of sherry -- yum!
Number of Servings: 6
Recipe submitted by SparkPeople user BTVMADS.
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Quick and easy! I used EVOO instead of butter. I puree'd most of my mushrooms since I was trying to make something I could drink out of a travel mug on the go. I added a little garlic during cooking as well. I'll definitely make this again! - 12/28/09
Reply from BTVMADS (12/28/09)
I think I may have added garlic as well -- I'm a garlic fiend! The cook book I got this from is all about 5-ingredient dishes, which is probably why the onion is the only aromatic.