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.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1/2 cup shallot, diced
- 6 cups cremini mushrooms, sliced
- 2 tablespoons sage, minced
- 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
Instructions
- 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.
Servings: 6
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