"creamy" Mushroom Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 1/2 lbs baby portabella mushrooms or 1 1/2 lbs button mushrooms
• 1 medium onion, chopped (4 oz)
• 1 (15 ounce) can undrained beans or 1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
• 5 cups mushroom broth
• 1 tablespoon reduced fat margarine
• 1/4 teaspoon pepper
• 1 teaspoon salt (optional)
• 1 bay leaf
• 4 garlic cloves, minced
• 1 teaspoon dried thyme

Recipe

• 1 chop mushrooms finely.
• 2 (note: if you do not want any "chunks" in your soup, skip this step!)spray a large non-stick pot with cooking spray and place over medium heat. add 1/2 cup of the chopped mushrooms and cook until tender. remove to a bowl.
• 3 add the butter to the pot, along with the garlic and onions. cook for 3 minutes, stirring.
• 4 add the mushrooms and cook, stirring, until tender.
• 5 add the mushroom broth, beans, and seasonings. bring to a boil, reduce heat, cover, and simmer for about 8-10 minutes, letting the flavors cook together.
• 6 remove from heat and let cool slightly. with an immersion blender or a food processor, puree the soup.
• 7 if you have reserved mushroom pieces, stir them back into the soup as you reheat over medium.
• 8 garnish with parmesan cheese if desired!