PUREED WHITE BEAN AND MUSHROOM SOUP

This one is a very nice mushroom soup.

No cream. No flour or cornstarch to thicken the soup.

The beans has neutral flavor and will give a nice consistency to the soup.

Have lot of fiber and proteins and minerals as well.

Rich in vitamin B and folate.

PORTIONS:7

INGREDIENTS

1 tbsp. oil

2 tbsp. butter

1 minced garlic clove

1 small yellow onion, diced

1½ cubes chicken bouillon without MSG 

1 lb. chopped mushrooms

½ cup Rhine wine

1½ qt. 1% low fat milk

3 cups cooked white beans

8 oz. sliced mushrooms

1½ tbsp. fresh thyme leaves

1 tsp. salt or to your own taste

¼ tsp. ground pepper

3 slices whole wheat bread, diced

INSTRUCTIONS

In a large pot heat the oil and butter.

Sauté garlic and onions until are transparent.

Add chicken bouillon, mushrooms and let it sweat. 

Add white wine and let the liquid to reduce.

Integrate the cooked white beans and milk. Bring the milk to a boil. Let it simmer for 10 minutes.

With a hand held blender puree mushrooms and beans.

Add the sliced mushrooms and thyme leaves, let it cook for 5 more minutes.

Toast the whole wheat diced bread and sprinkle on top the soup when serving.

Place the thyme stem for decoration.