4 Servings 45 min Cook
1 Tbsp Coconut Oil
1 Medium (2-1/2" dia) Onions
4 Cloves, minced Garlic
3 1/4 Cup, pieces or slices Mushrooms
15 Oz Navy Beans
1 Tbsp Vegetable Broth
2 Tbsp Soy Sauce
1/2 Tsp Crushed Red Pepperr Flakes
1/4 Cup Parsley
1/2 Cup Coconut Milk
1 Dash Salt
1 Dash Pepper
Heat oil in a large soup pot over medium high heat.
Add onions and sauté for about 5 minutes stirring occasionally.
Stir in garlic and cook for about 2 more minutes.
Add chanterelle mushrooms and cook for about 5-8 more minutes stirring often.
Add in the beans and vegetable stock (start with 3 cups of veggie stock and add more if the soup is too thick).
Bring to a boil.
Reduce heat and simmer.
Add in the soy sauce and crushed red pepper flakes.
Simmer for about 25 minutes.
Carefully with an immersion blender or regular blender, blend the soup until most of it is smooth but leaving some chunks to add some texture.
Stir in the coconut milk, salt, and pepper.
Let the soup simmer for about 10 more minutes.
Serve the soup warm with a healthy pinch or two of minced parsley and more salt and pepper, if necessary
Recipe inspired by: http://dishingupthedirt.
com/recipes/soup/creamy-chanterelle-mushroom-soup-vegan/
