Creamy White Bean Mushroom Soup
Directions
- 1Heat olive oil in a Dutch oven.
- 2Add diced yellow onion and sliced mushrooms to the Dutch oven.
- 3Sauté onions and mushrooms until soft.
- 4Add minced fresh rosemary, salt, and pepper.
- 5Add minced garlic.
- 6Cook until mushrooms have released all their water and are starting to brown.
- 7Deglaze with dry white wine and let it absorb completely.
- 8Add all-purpose flour and mix.
- 9Top with soy sauce, Dijon mustard, and vegetable broth.
- 10Add quartered baby potatoes.
- 11Let it simmer for 20 minutes or until potatoes are fork tender.
- 12Add cannellini beans.
- 13Add coconut milk and cook an additional 10 minutes.
- 14Turn off heat and add spinach.
- 15Mix, serve, and enjoy.
Ingredients
- 3 tbsp Olive oil
- 1 Yellow onion
- 1 lb Mushrooms
- 2 sprigs Fresh rosemary
- 4 cloves Garlic
- 2 tbsp All purpose flour
- 1 tbsp Dijon mustard
- 1 tbsp Soy sauce
- 3 cups Vegetable broth
- 2 cans Cannellini beans
- 1 lb Baby potatoes
- 2 cups Coconut milk
- 1 bag Spinach
- 0.25 cup Dry white wine
- Salt
- Pepper
Equipment
Dutch ovenMeasuring spoonsGarlic pressLadleStove
Tips
- Deglaze with white wine and let it absorb completely before adding the flour.
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