BEST EVER WHITE BEAN MUSHROOM SOUP

This insanely creamy, earthy white bean mushroom soup is a remake of my Best Ever Mushroom Soup. It’s vegan, gluten free and ready in 30 minutes. This soup is easy enough for dinner any day of the week, heats up well the next day, so make extra for lunch, I guarantee you will still be thinking about it the next day. Enjoy this white bean mushroom soup with your favorite red wine and crusty garlic bread or salad for the ultimate Sunday Supper meal. This recipe will change your mind about what mushroom soup is suppose to taste like, and it is easy enough to make that you should never have to buy the stuff in a can ever again. And after tasting this soup, you won’t want to!

• Ingredients
• 1/2-1 tbs. coconut oil
• 1 large onion diced
• 10 oz package white mushrooms - organic if possible
• 10 oz package cremini baby portobello mushrooms - organic if possible.
• 10-15 springs thyme leaves peeled from the stalks
• 1 tbs. liquid aminos or low sodium soy sauce or coconut aminos
• 1 tbs. tapioca flour or arrowroot powder or cornstarch
• 1 1/4 cup organic vegetable broth divided
• 1 cup unsweetened coconut milk or almond milk or cashew milk
• 1 can white kidney beans rinsed and drained
• 1/4 tsp. salt
• black pepper to taste
• 1-2 handfuls of kale stems removed and finely chopped (optional)

Instructions

1. In a large pot or stock pot, add coconut oil and allow it to melt. Add diced onions and allow to cook 4 minutes
2. While onions are cooking, chop mushrooms.
3. Move onion to the side of the pan after cooking 4 minutes. Add mushrooms and thyme leaves and allow to cook 5 minutes. .
4. After 5 minutes, stir in onions and add pinch of salt. You will notice there is starting to be a lot of water in the pot, this is good.
5. Add the bay leaf and liquid aminos (or soy sauce or coconut aminos) and cook. 5 more minutes.
6. ......................................

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