I guess this should be called a soup. Its hearty like chili because of the mushrooms and beans. Its creamy like a puree soup and has lot of veggies like a chunky soup. So call it what you want. This makes a lot! So it's good for game day, or having a few friends over for a warming, hearty dinner.
What you'll need:
- 8 oz cremini
- 8 oz white button
- 4 oz shitake
- 1 large white onion, chopped
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 1/4 cup apple cider
- 1/2 cup chopped carrot
- 1/4 cup chopped parsnip
- 1 can white beans, drained and rinsed
- 2 cups vegetable broth
- 1 bay leaf
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cayenne
- 2 cups pumpkin puree (about 1 small pumpkin), or squash puree
- 1/2 cup plain nonfat Greek yogurt
What to do:
1. Clean mushroom by brushing with a damp paper towel. Chop all mushrooms into uniform size or use a food processor to mince evenly. I recommend mincing only 8oz at a time. Heat a large, flat saute pan on medium heat. Add mushrooms and stir occasionally for about 5 - 6 minutes.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add chopped onion and stir frequently for about 3 - 4 minutes. Add garlic and stir another 3 minutes. Add in apple cider and simmer 2 - 3 minutes. Add carrot and parsnip and stir about 5 minutes. Add in beans and the next 7 ingredients (through cayenne) and keep at a low simmer covered for 10 minutes. Stir occasionally, but try to keep track of the bay leaf. When the 10 minutes is up, remove the bay leaf and add in the pumpkin puree and stir to mix. Reduce heat to the lowest level and set for 15 minutes.
3. Scoop into a bowl and top with 1 tbsp yogurt. Recipe makes 6 servings.
This recipe can also be prepared in a slow cooker. Saute the mushrooms in a skillet, then add everything to the crock pot and let sit for a couple hours, stirring occasionally.
Pumpkin Mushroom Bean Soup
What you'll need:
- 8 oz cremini
- 8 oz white button
- 4 oz shitake
- 1 large white onion, chopped
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 1/4 cup apple cider
- 1/2 cup chopped carrot
- 1/4 cup chopped parsnip
- 1 can white beans, drained and rinsed
- 2 cups vegetable broth
- 1 bay leaf
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cayenne
- 2 cups pumpkin puree (about 1 small pumpkin), or squash puree
- 1/2 cup plain nonfat Greek yogurt
What to do:
1. Clean mushroom by brushing with a damp paper towel. Chop all mushrooms into uniform size or use a food processor to mince evenly. I recommend mincing only 8oz at a time. Heat a large, flat saute pan on medium heat. Add mushrooms and stir occasionally for about 5 - 6 minutes.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add chopped onion and stir frequently for about 3 - 4 minutes. Add garlic and stir another 3 minutes. Add in apple cider and simmer 2 - 3 minutes. Add carrot and parsnip and stir about 5 minutes. Add in beans and the next 7 ingredients (through cayenne) and keep at a low simmer covered for 10 minutes. Stir occasionally, but try to keep track of the bay leaf. When the 10 minutes is up, remove the bay leaf and add in the pumpkin puree and stir to mix. Reduce heat to the lowest level and set for 15 minutes.
3. Scoop into a bowl and top with 1 tbsp yogurt. Recipe makes 6 servings.
This recipe can also be prepared in a slow cooker. Saute the mushrooms in a skillet, then add everything to the crock pot and let sit for a couple hours, stirring occasionally.
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