- Calories: 110
- Protein: 6 g
- Total Fat: 3 g
- Unsaturated Fat: 3 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 17 g
- Dietary Fiber: 4 g
- Total Sugar: 4 g
- Natural Sugar: 4 g
- Added Sugar: 0 g
- Sodium: 320 mg
Chicken noodle soup isn’t the only tasty remedy to turn to when you’re under the weather. This soup is both thick and soothing and features bold umami mushroom flavor. Plus, it has immune-boosting powers thanks to the mushrooms (which features anti-viral properties). If you want it a little thinner, simply add more broth.
- Prep time
- Total Time
- 2 pounds sliced mushrooms (any type, including button or baby bella)
- 2 yellow onions, finely diced
- 1 to 2 tablespoons olive oil
- 1 to 2 tablespoons fresh thyme
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 can (14 ounces) cannellini beans
- 4 cups vegetable broth (or more, if you’d like a thinner soup)
- 1 to 2 tablespoons balsamic vinegar, optional
- Salt and ground black pepper to taste
- Chopped parsley for garnish
Liberally mist a large, wide and deep pot with olive oil spray and warm over high heat. Add the mushrooms, leaving them undisturbed for about 4 minutes. Then stir occasionally and cook for another 8 to 10 minutes. During this process, the mushrooms will generate a lot of water, so you’ll most likely need to drain the liquid from the pot once or twice while sautéing. (Or, if you don’t mind extending the cook time to about 20 minutes, I recommend letting the mushroom naturally absorb their own water as they continue to cook down.) The goal is to create browned and caramelized shrooms without any remaining liquid. When they’re done, remove a few tablespoons and set aside to use as garnish when serving the soup.
Next, lower the heat to medium-high, add the onions, olive oil, thyme, garlic and kosher salt into the pot and cook for about 5 more minutes until the onions are soft and slightly browned. Add the beans and stir for 1 to 2 minutes. Mix in the vegetable broth and cook for another 5 minutes or so.
Using an immersion blender, puree the soup leaving lots of mushroom texture (bits and pieces) throughout. (You can also purée in a high powered blender and make it completely smooth.) Mix in the optional balsamic vinegar (if desired), and season with salt and pepper to taste. *If you’d like a thinner soup, add extra broth.
Garnish each bowl with a few of the reserved sautéed mushrooms and chopped parsley.
Nutrition provided for 1 cup.
Nutrition analysis courtesy of Genesis® R&D