A delicious and hearty creamy mushroom and 3 bean soup that combines the earthy flavors of mushrooms with the protein-packed goodness of three different beans. Perfect for a comforting meal!
Ingredients: 1 cup canned black beans, drained and rinsed. 1 cup canned kidney beans, drained and rinsed. 1 cup canned white beans, drained and rinsed. 2 cups mushrooms, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: Warm up the olive oil in a big pot on medium heat. Add the minced garlic and onions, and saut until they become tender. Sliced mushrooms should be added and cooked until they release moisture and turn golden brown. Add the kidney, black, and white beans and stir. Add salt, pepper, and dried thyme after adding the vegetable broth. After bringing the soup to a simmer, cook it for 15 to 20 minutes. Stir in heavy cream and turn the heat down to low. Simmer the soup for a further five to ten minutes, or until it is thoroughly heated. Taste and adjust seasoning. Garnish with freshly chopped parsley and serve hot.
Prep Time: 15 minutes
Cook Time: 30 minutes
City Rockfest Tour 2018
