Creamy Portobello Mushroom Soup
This Creamy Portobello Mushroom Soup with white beans is the ultimate comfort food, and it's high in fibre. You'll love this delicious vegetarian soup!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 1 tbsp olive oil
- 2 shallots diced
- 2 cloves garlic minced
- 3 Portobello mushrooms finely diced
- 2 cups cremini mushrooms finely diced
- 2 cups Button mushrooms finely diced
- 2 tbsp red wine
- 1 tbsp flour
- 1 can white beans drained and rinsed
- 2 cups vegetable broth
- 3 sprigs fresh thyme or 1 tsp dried
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup milk can also use almond milk
- 2 cups kale chopped
Heat olive oil in a large pot over med-high heat. Add shallots and garlic, sauteeing for 30 seconds. Add mushrooms and cook for 4-5 min until liquid starts to release.
Add red wine and flour, whisking to remove lumps.
Add white beans, vegetable broth, thyme sprigs, salt and pepper, bringing to a boil then simmering for 20 min.
Stir in milk, cooking for another 5 min. Remove from heat and stir in kale. Serve immediately with crusty bread and enjoy!
Calories: 158kcal | Carbohydrates: 17g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 870mg | Potassium: 1062mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3445IU | Vitamin C: 43mg | Calcium: 143mg | Iron: 2mg