Ingredients

The following ingredients have 3 Servings
  • 8 oz button mushrooms (sliced)
  • 8 oz baby bella portobella mushrooms (sliced)
  • 15 oz can cannellini beans ((drained and rinsed))
  • 4-8 oz brie cheese ((rind removed))
  • 1.5 cups vegetable stock
  • 1 cup minced onion
  • 3 cloves garlic, minced
  • 1/2 cup of heavy cream, half and half, or whole milk
  • 1-2 TBSP your favorite healthy oil
  • 2 TBSP cream cheese ((room temperature or melted))
  • 1 bay leaf
  • 1/4 tsp basil
  • 2 cranks of black pepper
  • 1/4 tsp salt
  • a pinch of parsley and red pepper flakes (to taste)

Instruction

  • Drizzle a little olive/avocado/coconut oil at the bottom of a large pot/pan and saute mushrooms until tender, adding the minced garlic towards the end.
  • While that's cooking, add your white beans and onion to a pot with veggie stock and bring to a boil.
  • Reduce to medium-low heat and add a bay leaf, 1/4 tsp of salt, a crank or two of black pepper, 1/4 tsp of basil and a pinch of red pepper flakes [optional] and simmer for around 15-20 minutes.
  • Once the flavors have had some time to mingle, remove the bay leaf and puree the beans/broth [in batches if needed!] with an immersion blender [or a vitamix-type blender] until the beans are creamy and perfectly smooth.
  • Return to the pot and add your sauteed mushrooms and garlic along with the basil, parsley, red pepper flakes, salt and pepper to simmer along with your soup.
  • Next grab your dairy.
  • All I had on hand was some coconut milk creamer [thickened, unsweetened coconut cream] so I added a little cream cheese to add extra creaminess to the broth. If you're using half and half or heavy cream you can skip the cream cheese. [or go nuts and add both - up to you!]
  • Reduce heat so it's at the lowest setting and stir in your dairy of choice. I added the thickened coconut milk and cream cheese this time.
  • Remove pot from heat entirely and stir in your cubed brie, stirring constantly as it melts.
  • Taste test, adjust brie and seasonings as desired and serve alongside some crusty garlic bread for a filling and flavorful lunch or dinner! It also makes a great starter to any meal; simply serve up smaller bowls!