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!
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