I love a soup that makes you feel good, warms you up, and is extremely delightful with every bite. That is this, hands down. If you like mushrooms you will enjoy this soup. I made this soup after a client of mine brought me back some dried shiitake mushrooms from their trip to Europe. So I had to make something really good and not mess this up! I actually had everything I wanted to use for this-already stocked in the pantry so (maybe you will too.) What a SUCCESS and this is great with a grilled cheese or a grilled panini. This soup is also just so good for you too. 🙂
Check out all my Soups and ENJOY!~
Makes about 6 cups
1 1 oz package dried shiitake mushrooms
2 cups boiling water
2 tsp olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
4 cups chopped fresh spinach
1 tsp chopped thyme
1 tsp chopped fresh rosemary
1/4 tsp freshly ground pepper
1 16 oz can cannellini beans, rinsed and drained
1 14 oz organic vegetable broth
Crushed red pepper
1. Combine mushrooms and 2 cups of water in a bowl; cover and let stand 15 mins. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms and set aside.
2. Heat oil in a large nonstick skillet over med-high heat. Add onion, garlic, and mushrooms to pan; saute 5 mins or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients through broth; bring to a boil. Cover, reduce heat, and simmer 10 mins. Garnish with thyme and red pepper, if desired.
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