Author Notes
My husband and I are organic vegetable farmers. We traded a few heads of broccoli at the farmers market for some locally harvested chanterelle mushrooms. We thought it was a killer trade! This is a tasty and comforting bowl of soup for a chilly fall evening. —dishing up the dirt
Ingredients
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1 tablespoon
coconut oil
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1
yellow onion
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4
cloves of garlic
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1/2 pound
chanterelle mushrooms
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1.5 cups
navy beans
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3 cups
Vegetable stock
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1/2 cup
coconut milk
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2 tablespoons
tamari sauce
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1/4 cup
parsley
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2-3 pinches
salt and pepper
Directions
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Finely chop your onion, garlic, and mushrooms. Set aside.
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In a large soup pot heat the coconut oil over medium-high heat. Add onion and sauté for about 5 minutes. Add the mushrooms and garlic and cook for about 5-8 more minutes stirring occasionally. Add the beans, veggie stock, and tamari. Bring to a boil. Reduce heat and simmer for about 30 minutes.
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Carefully with an immersion blender or regular blender puree the soup. Stir in the coconut milk (and more stock if the soup is too thick). Season to taste with plenty of salt and pepper. Garnish each plate with a few TBS of minced parsley.
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