Creamy Mushroom Soup

Creamless but creamy, and easily adapted to vegan.

Chop mushrooms finely.

Spray a large non-stick pot with cooking spray and place over medium heat.

Add 1 / 2 cup of the chopped mushrooms and cook until tender.

Remove to a bowl.

Add the butter to the pot , along with the garlic and onions.

Cook for 3 minutes , stirring.

Add the mushrooms and cook , stirring , until tender.

Add the mushroom broth , white beans , and seasonings.

Bring to a boil , reduce heat , cover , and simmer for about 8-10 minutes , letting the flavors cook together.

Remove from heat and let cool slightly.

With an immersion blender or a food processor , puree the soup.

If you have reserved mushroom pieces , stir them back into the soup as you reheat over medium.

Garnish with parmesan cheese if desired !.

baby portabella mushrooms, onion, white beans, mushroom broth, reduced fat margarine, white pepper, salt, bay leaf, garlic cloves, dried thyme