I think I just found one of my favorite soups to prepare. Ever. Yup, you heard right. This is a healthy, delicious, hearty soup that can be made in under 30 minutes! There was a ton of mushrooms in the fridge just waiting to get in my belly, and I thought I’d try something different. I’ve never made a mushroom soup before, but the thought of mushrooms in a soupy broth really appealed to my taste buds.
Upon scouring my foodgawker app (as I usually do), I found this interesting recipe that is originally intended for the slow-cooker. I didn’t have time, or necessarily the desire to wait till TOMORROW to have soup, I decided to adapt the recipe to my time-frame and palate. I think everything tastes better with ginger and garlic, so of-course I had to add it to the recipe.
This dish was such a hit with my family friends, that they keep reminding me to send them the recipe, which is the main reason why I am updating the blog way past my bedtime! Now that I started my internship, I make it a point to go to bed by 10 o’clock just so I am not a zombie in the AM. For those of you that know me personally, know that is indeed a radical change! RIP my 12, 1, 2, or even 3 am bedtime.
Add onions to heated olive oil, and cook until golden brown. Then, add in grated carrots and cook for a couple minutes, stirring until carrots have started to soften
Turn up the heat, and add in mushrooms. Cook until they have started to sweat, and start releasing water, and turn a golden brown.
Add in cream of mushroom soup, and stir to combine. Cook for a minute.
Add in beans, stock, water, and seasonings. Bring to a boil, then turn the heat to low. Cover, and cook for 15-20 minutes till flavors meld together. Salt to taste.
Adapted from: iFOODreal’s Healthy Crock Pot White Bean Mushroom Soup
Ingredients
- 1 Tbsp Olive oil
- 1 lb mushrooms, chopped
- 1/2 large white onion, chopped
- 1 1/2 in ginger, chopped
- 4 cloves garlic, chopped
- 2 medium carrots, grated
- 1 can cream of mushroom soup
- 1 can white kidney beans
- 2 cups vegetable stock
- 2 cups water
- 6-8 black peppercorns
- 3-4 bay leaves
- 1 tsp red chili flakes
- 1-2 tsp black pepper powder
- salt, to taste
Instructions
- Heat olive oil in a pot over medium heat. Add in ginger and garlic and saute for a couple of minutes. Then, add in the onions, and cook for a few minutes till softened. Add in carrots, and cook, stirring occasionally.
- Turn up the heat, and add in the mushrooms. Cook for about 3-4 minutes, stirring frequently till the mushrooms start to sweat and release water.
- Add in the cream of mushroom soup with the vegetables.
- Add stock and water along with the rest of the seasonings and bring soup to a boil. Once it reaches a boil, turn to low, cover and let it cook for 15-20 minutes till flavors meld together.
- Salt to taste. Serve & enjoy!
Glad you liked it and thank you for blogging about my recipe!:)