Mushroom, White Bean and Sage Soup

If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This gluten-free, vegan soup is hearty enough to make a meal with nothing more than a hunk of good bread.

3 tablespoons extra-virgin olive oil, divided
1/2 cup diced shallot
6 cups sliced cremini mushrooms
2 tablespoons minced sage
2 cloves garlic, minced
6 cups mushroom stock, divided
3 medium potatoes, peeled and sliced 1/4-inch thick
12 small sage leaves
2 cups cooked white beans
Sea salt and freshly ground black pepper, to taste

Heat 2 tablespoons olive oil in a stock pot over medium heat. Add shallot, mushrooms, sage and garlic. Cook for 8 minutes, until mushrooms give off their liquid.

Add 4 cups broth and potatoes ,and bring to a boil over medium-high heat, Reduce heat to medium, and simmer for 10 minutes.

While soup is simmering, heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add sage leaves and cook until just crisp, 3-4 minutes. Remove to a paper towel and reserve oil.

When potatoes are tender, coarsely puree soup with an immersion blender (or–carefully–in batches in a food processor). Stir in beans and remaining 2 cups broth, season with salt and pepper, and bring back to a simmer until hot.

To serve, drizzle with sage oil and top with fried sage leaves.

Serves 6

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

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