We love mushroom soup but cannot handle the cream. Here is a recipe for a hearty mushroom soup that won’t leave you hungry (or bloated from cream).

mushroom soup ingredients_resizedYou will need to gather the following ingredients:

  • 1/2 pound crimini mushrooms, sliced¬†(that’s about one small package)
  • 2 Tbsp butter (you can use coconut oil or olive oil, we just love butter)
  • 1 Tbsp olive oil
  • 2 shallots, chopped (you can use onions but it will change the flavour)
  • 1 sage leaf, chopped (or 1/4 tsp dried)
  • 2 -15oz cans of white kidney beans/cannelli beans, rinsed
  • 4 cups chicken broth (I used reduced sodium)
  • 4 cloves of garlic, chopped
  • 1/2 tsp ground pepper
  • salt to taste

Here’s what you do:

  1. Melt butter and oil in pot over med-low heat; add mushrooms.
  2. Once they are about half their original size, add the shallots and stir until soft, about 5 minutes.
  3. Add the drained beans and the sage, stir.
  4. Add the broth and bring to a simmer.
  5. Once at a simmer, add the garlic. Simmer for 10 minutes.
  6. Using an immersion blender, puree the soup. You can of course use a blender and puree it in batches.

mushroom soup (640x360)This soup freezes really well.

Enjoy!

Yours in Health,

Kerri and Whitney