4 Cups shiitake mushrooms-measured and then stems removed
3 Portobello mushrooms with stems, sliced
1 Medium onion-diced
3 Cloves of garlic or 1.5 tsp. crushed garlic from a jar
1 Tablespoon soy sauce or Tamari sauce for Gluten Free
4 Cups of good quality organic vegetable broth-I used low sodium because it’s all I could find
1 14 oz. can of white cannelloni beans or white navy beans
½ tsp. dried thyme
1 tsp. dried parsley
2 Bay leaves
⅛ tsp. ground white pepper
Sea salt: to taste, about ¾ teaspoon, divided
1 Cup almond milk
Instructions
Preheat oven to 375 degrees F. Slice mushrooms into ¼ inch thick strips. Toss in 1 Tablespoon of truffle oil and ⅛ tsp salt then spread on a parchment lines baking sheet and bake for 20 minutes.
Meanwhile, in a large soup pot, heat the other 1 Tablespoon of truffle oil over medium-high heat. Add the diced onion and garlic and sauté, stirring occasionally for 3-5 minutes until onions have softened. Add soy sauce (or Tamari) and stir 1 more minute.
Add 4 cups of vegetable broth, ⅛ salt, drained and rinsed beans, spices, and bay leaves and bring to a low simmer. Turn heat to low and simmer for 10 minutes.
When mushrooms are done cooking, chop into little pieces and add half of them to the pot. I like my soups with chunks in it but if you don’t, add all the mushrooms to the pot.
Remove from heat, remove bay leaves if you can find them, and puree with an immersion blender. If you don't have an immersion blender, puree in a blender in batches and be careful not to burn yourself!
Once it’s pureed to your liking, return to heat. This is when I add the remaining chopped mushrooms if you still have them. Bring to a low boil uncovered and let the soup reduce for 20 minutes. This should make it a little thicker.
Once the soup has reduced and thickened, remove from heat and let stand 5 minutes. Stir in the almond milk until completely incorporated, taste and season with salt and pepper. I added an additional ⅛ tsp of salt but this will depend on your preference as well as the type of broth you used.
Ladle into your favourite bowl and enjoy! What’s your favourite “cream of ____” soup that you’d want healthified!?
Notes
* This soup will work with just regular olive oil as well. The truffle taste here is extremely subtle and not over powerful at all. If you want more, add more to the soup at the end to your liking. If you don’t have any or just don’t feel like it’s worth buying because you’ll never use it, just use olive oil.
Recipe by Insightful Bite at https://www.insightfulbite.com/roasted-mushroom-and-white-bean-soup/