Prep Time: 10 min // Cook Time: 15 min// Total: 25 min // Serving: 4

I love soups with mushrooms. I always wanted to make a mushroom soup with more nutrients without using cream or milk. Thus, my silky-smooth mushroom soup was born. This soup is protein and fiber rich; it is also dairy-free. The secret to this recipe is one can of pureed cannellini beans, although any canned white beans will work too. I have discovered that a can of pureed beans give any soup a smooth and silky texture. Since beans are high in protein and fiber, it is a great way to increase protein and fiber in any soup. It is easy to adapt this recipe to a vegan style soup. Just substitute vegetable broth with the chicken broth. This soup gives almost 10 grams of protein and 8 grams of fiber per 8 ounce serving, a perfect nutritious side dish.

Ingredients:

• 1-15 oz can of Cannellini Beans, pureed

• 4 cups sliced mushrooms, (~15 medium size mushrooms)

• 1 cup finely diced onions (~1/2 medium size onion)

• 1/2 tablespoon minced garlic

• ½ tablespoon olive oil

• 2 cups chicken broth, regular

• 1 ½ teaspoons Worcestershire sauce

• ½ teaspoon thyme, dried

• 1 teaspoon red wine vinegar

Instructions:

1.     Puree the cannellini beans including the canned bean liquid until smooth then set it aside

2.     Sautee the onions with olive oil in a soup pot on medium high heat until the onions become translucent

3.     Add the mushrooms and garlic, continue to sauté until the mushroom liquid evaporates

4.     Add the chicken broth and pureed beans, thyme, Worcestershire sauce then simmer the soup for 10-12 minutes or until the soup volume decreased by 20%

5.     Add red wine vinegar before serving