Super Comforting GF/DF Mushroom & White Bean Soup!

Super Comforting GF/DF Mushroom & White Bean Soup!

It’s finally “sweater weather” as they say! This means it’s also time for a bowl of delicious, nourishing soup! 

The wonderful thing about making soup is that it's hard to make just enough for one meal. There’s always enough to either share or freeze. And soups are remarkably economical in these inflationary times. 

Mushroom & White Bean Soup

Ingredients

• 3-4 stalks of celery, finely chopped 

• 3-4 carrots, peeled & diced 

• 1 onion finely diced 

• 2-5 cloves of diced garlic 

• 2 packages of pre-sliced mushrooms or buy shitake and whatever else you like separately 

• 3-4 tablespoons butter 

• 2-3 tablespoons of olive oil 

• 1 can full-fat coconut milk 

• 1-2 quarts of vegetables for chicken broth 

• 1–2 cans of white beans, rinsed (or make your own in a pressure cooker) 

• Variety of spices: rosemary, sage & thyme are good choices 

Nutritional bonuses of the soup:

• High in fiber, a nutrient that is sorely lacking in the American diet

• Low fiber is linked to obesity, cancer, cardiovascular disease and colon cancer 

• Carrots are loaded with eye-supportive beta carotene 

• Celery is great for high blood pressure 

• Shitake mushrooms support the immune system

• Coconut milk is anti-microbial and anti-fungal (and a great substitute for dairy) 

• White beans are high in minerals such as potassium and magnesium 

• A good broth contains a lot of easy-to-digest minerals and amino acids  

Instructions:

• Heat a sturdy pot such as a Dutch oven and add the mushrooms without oil 

• Sprinkle with quality salt 

• Mushrooms with brown without oil 

• Stir often 

• When they are slightly browned, remove them from the pot and save

• Heat the olive oil in the Dutch oven

• Add onion and cook until it’s translucent, stirring often 

• Add a dash of salt 

• Add celery and carrots and continue cooking for at least another 5 minutes

• If there are little “burnt” spots of mushroom, try to scrape them into the mixture for added flavor 

• Add the coconut milk & stir 

• Add beans 

• Add cooked mushrooms 

• Add enough broth to reach the desired thickness of the soup

• Salt & pepper 

• Dice up spices and add to the pot 

• If you add a bit of turmeric, it will give the soup a beautiful color 

• You could serve this with garlic bread

• Keeps for up to a week 

• Add a squeeze of lemon or lime to make the soup pop!

Let me know how your soup turns out!