MUSHROOM AND WHITE BEAN SOUP

This soup is a delicious, such a great mix of flavors with the mushrooms earthy flavor and the creamy white beans, I decided to blend half the soup and keep the other half chunky.












Ingredients:

1 pound mushrooms sliced
1 white or yellow onion chopped
dash Worcestershire sauce
3 carrots, scrubbed and chopped
3 celery chopped
1 garlic clove chopped
1/2 teaspoon rosemary,
1 teaspoon sage
dash red pepper sauce, salt and pepper to taste
6 cups, mushroom broth, vegetable broth or water
1 can, 15 oz. White beans rinsed: Organic Cannellini Beans are my favorite

In soup pot add onion with dash of Worcestershire sauce. Cook until onion is tender. Add garlic, carrots, celery , sage, rosemary and broth. Bring to boil and turn down heat to a simmer. Cook until carrots are tender 20-25 minutes. Add rinsed beans. Adjust seasoning adding salt and pepper.
Blend half of soup using a blender. Be careful with hot soup in the blender using just one half of blender at a time.  Return blended soup to soup pot and cook 5 more minutes.

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I love mushrooms and I love white beans. Putting them together
was a great idea, I hope you enjoy this new soup recipe.

To your good health,

Jan

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