Condensed Mushroom Soup from Nourish

I thought I'd share another recipe from Nourish this week while the giveaway is going on.

I don't use condensed soups often. When I do, I make my own homemade version of cream soup.

Recently I wanted condensed cream soup and was out of milk. I remembered this dairy-free recipe in the Nourish cookbook. It was a great chance to try it.

Again the secret ingredient in this recipe is beans. You will start to think that every recipe in Nourish has beans but that is far from true! It just happens to be the two recipes I enjoyed from this book.

The day I wanted to make this, I had no mushrooms. So I substituted some celery to make celery soup. I used this soup as a sauce for steak (in another recipe in Nourish) and also for egg stacks. I didn't tell my family and I don't think they know yet that I made a different sauce.

The ways to personalize this soup are limitless with different spices. This is recipe that is going in my favorite's file!

Condensed Mushroom Soup

1 onion, chopped
1 T oil
2 T fresh herbs OR 2 tsp dried herbs (such as sage, thyme, rosemary, or parsley)
1/2 tsp pepper (this was a little too much in my opinion)
4 cups fresh mushrooms, sliced (I used 2 cups chopped celery instead)
1 (15 oz.) can white kidney beans, drained
1 T soy sauce
2 T nutritional yeast (optional)

Saute chopped onion in olive oil. Add herbs and pepper; saute until onion is clear. Add mushrooms and cook four minutes.

Puree in blender with beans until smooth. Add soy sauce and blend well.