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Name: Sunny's Easy White Bean and Mushroom Soup
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 16 ounces wild mushroom mix, diced smallu00A0; 2 frozen sauteed chopped onion cubesu00A0; 1 thick sprig fresh thymeu00A0; Kosher salt and freshly ground black pepperu00A0; 4 mini sweet peppers, small diceu00A0; 1 tablespoon grained Dijon mustardu00A0; 4 cups vegetable stocku00A0; One 15.5-ounce can white beans, rinsedu00A0; 1 cup shredded kale, optional, further chopped u00A0; Lemon wedge, for spritzingu00A0; Hot sauce, to tasteu00A0(I like Tapatio, Cholula or Texas Pete here)

SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP RECIPE | SUNNY ...

Sunny's Easy White Bean and Mushroom Soup Recipe | Sunny ... image

Provided by Sunny Anderson

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small
2 frozen sauteed chopped onion cubes
1 thick sprig fresh thyme
Kosher salt and freshly ground black pepper
4 mini sweet peppers, small dice
1 tablespoon grained Dijon mustard
4 cups vegetable stock
One 15.5-ounce can white beans, rinsed
1 cup shredded kale, optional, further chopped
Lemon wedge, for spritzing
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Steps:

In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP RECIPE | SUNN…

Sunny's Easy White Bean and Mushroom Soup Recipe | Sunn… image

Provided by Sunny Anderson

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small
2 frozen sauteed chopped onion cubes
1 thick sprig fresh thyme
Kosher salt and freshly ground black pepper
4 mini sweet peppers, small dice
1 tablespoon grained Dijon mustard
4 cups vegetable stock
One 15.5-ounce can white beans, rinsed
1 cup shredded kale, optional, further chopped
Lemon wedge, for spritzing
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Steps:

In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

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