Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Cream of Mushroom and White Bean Soup

1 1/2 tb Olive oil
1 Onion; chopped
1 lb Mushrooms; sliced
1 Stalk celery; chopped
2 c Low-fat chicken stock
8 oz Can (2 %) evaporated milk
19 oz Can white beans; rinsed/drained
1 ts Thyme
Black pepper; to taste
1/2 c Plain low-fat yogurt

Saute onions in oil. Add mushrooms and celery. Cook 10 minutes. Add stock, milk, beans and seasonings; simmer 10 minutes. Whisk a little of the soup into yogurt, blending well; add to the pot. In blender or food processor, puree 2 cups of soup. Return to pot; blend; serve Makes 2 1/2 quarts

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.