Creamy Mushroom Soup With Little Beans

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb mushroom (any combination of button, shiitake, crimini, oyster and portobello)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 3 tablespoons sherry wine or 3 tablespoons brandy
• 1 tablespoon flour
• 4 cups broth (chicken, beef or vegetable)
• 1 (19 ounce) can kidney beans, drained and rinsed (or other small beans)
• 1/2 cup cream (optional) or 1/2 cup evaporated skim milk (optional)
• salt and pepper

Recipe

• 1 clean the mushrooms. slice half of them and finely chop the other half.
• 2 in a large pot, heat olive oil over medium-high heat. add mushrooms, onion and garlic. stirring frequently, saute until the moisture evaporates and the mushrooms begin to turn golden, about 10 minutes.
• 3 add the sherry and cook until it evaporates. add the flour and cook, stirring, for 1 minute. add the stock and beans and bring to a simmer. reduce the heat to low and cook for about 15 minutes.
• 4 turn the heat off and stir in milk or cream. salt and pepper to taste.