“Creamy” Mushroom Soup
A soup full of mushrooms, that gets it’s ‘creaminess’ from pureed white beans instead of dairy.
  1. If using dried beans, cook, drain and measure 1.5 cups into blender or food processor. If using canned beans, drain and add to blender or food processor. Add 1 cup of beef stock and blend until smooth. Set aside.
  2. Heat oil in large pot over medium heat until it starts to shimmer. Add onion and saute 2-3 minutes, until softened. add garlic and cook about 1 minute more.
  3. Add mushrooms and half of the dried thyme, cook 8-10 minutes, stirring occasionally.
  4. Sprinkle flour over mushrooms, stir to mix and cook 2-3 minutes. Add beef stock, mix and bring to a boil. Reduce head to a simmer, cover and cook about 10 minutes, until thickened. Stir occasionally.
  5. Pour in bean mixture, add parsley and remaining thyme and stir to incorporate. Season with salt and pepper to taste. Simmer 2-3 minutes until thoroughly heated.
  6. Serve warm.