Here is the other vegan version of creamy mushroom soup which is one of the favorites in our family.
The trick of the recipe is white beans that make the creaminess of the soup without adding any cream, flour etc.
The more mushrooms you have the better, because it really adds the mushroom flavor and make the soup rich and delicious.
The recipe is vegan, gluten, dairy free.
White Bean and Mushroom Soup.
16 oz. mushrooms, halved
1 large sweet onion, quartered
3 garlic cloves, slightly crushed
1-2 tablespoons coconut oil
1½ teaspoon salt
1 teaspoon pepper
8-10 fresh sage leaves
8-10 stems + 1 tablespoon leaves fresh thyme
48 oz. vegetable broth
3 – 15 oz. cans white beans
Additional salt and pepper for seasoning
Sauté mushrooms, garlic and onion in coconut oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add sage leaves and stems of thyme.
Add broth, beans, ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon fresh thyme leaves to a large stock pot over medium heat and simmer.
When mushrooms are done ( golden brown), let cool slightly. Separate mushrooms from onions and garlic.
Retrieve 2 cups of the white beans, and 1 cup of broth from the stock pot, add to a blender along with the roasted onions, garlic and herbs. Cover and blend until smooth.
Add pureed bean mixture back to stock pot, whisking in until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.
Warm over low heat until ready to serve.
Serve warm. ( I served mine with homemade whole wheat toast with avocado).