Note: the original recipe calls for an optional ½ C of dry white wine and some optional silken tofu to make it creamier.
Here’s what you need:
Olive oil for the pan
1 large onion, chopped
2-3 cloves garlic
2 medium potatoes, peeled and diced
2 large celery stalks, diced
32 ounces vegetable broth
Dried basil and thyme (1/2 teaspoon each)
12 ounces (or more) baby bella mushrooms, wiped clean and sliced
6 ounces (or more) shiitake mushrooms, whipped clean and sliced
2 15 ounce cans cannellini beans, drained and rinsed
Rice milk to thin the soup if needed (I did not use any milk at all)
Fresh ground pepper to taste
Here’s what you do:
Sautee the onions over medium heat until soft. Add the garlic and cook just a minute more. Add the potatoes, celery, broth, and herbs and continue to cook until the vegetables are tender (maybe 20 minutes)
Meanwhile sautee the mushrooms in small batches, being careful not to turn them over until they have released some moisture and begun to brown on one side. Set them aside.
Add the beans to the soup and carefully liquefy the entire pot. Add the mushrooms to the creamy soup and if it needs to be thinned out with some milk, add it now.
This soup improves with age – so let it sit and soak for a while before you serve it. Serve with a dollop of sour cream and something green: parsley, basil, chives, green onion tops, etc.