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Creamy Green Chile Cannellini Soup
Shiitake mushrooms are meaty and go perfectly with this Creamy Green Chile Cannellini Soup. After harvesting the shiitake mushrooms, I sliced them and let them soak in a flavorful steak marinade. If you are looking for a recipe to keep you warm during the cold winter nights, add this recipe to your rotation.
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Ingredients
- 9-11 ounces shiitake mushrooms
Shiitake Marinade
- 1 Tbsp + 1 tsp steak OR taco seasoning
- 1 Tbsp lime juice
- 3 Tbsp orange juice
- 2 Tbsp avocado OR grapeseed oil
Creamy Green Chile Cannellini Soup
- 1/2 cup chopped onion
- 1 Tbsp minced garlic
- 3 cups vegetable broth
- 8oz can green chiles
- 8oz vegan cream cheese
- 1 cup fire roasted corn
- 2 x 15.5oz cans cannellini beans
- 2 Tbsp white miso
- to taste salt & pepper
Additional Ingredients
- garlic bread
- sliced limes
- cilantro
Directions
- Remove the stems from the shiitake mushrooms. If needed, brush mushrooms lightly to remove any dirt. Slice the cap of the mushroom into strips
- Mix all the ingredients for the shiitake marinade in a bowl. Add the shiitake mushrooms to the bowl and cover. Marinate for 1-2 hours
- In a pan, sauté onion and garlic in preferred oil for 3-4 minutes or until onions start to brown
- Add miso and salt & pepper to the pan. Stir to combine and cook on low heat for 2 minutes
- Add vegetable broth, green chiles, vegan cream cheese, fire-roasted corn, and rinsed cannellini beans to the pan. Cover with a lid and cook on medium for 13-15 minutes. Stir frequently.
- In a separate pan, cook marinated shiitake mushroom for 5 minutes on both sides, using medium to high heat
- Serve soup in a bowl with garlic bread, lime wedges, and cilantro. Top with pan grilled mushrooms
Enjoy!
Shopping List
Ingredients
- 9-11 ounces shiitake mushrooms
Shiitake Marinade
- 1 Tbsp + 1 tsp steak OR taco seasoning
- 1 Tbsp lime juice
- 3 Tbsp orange juice
- 2 Tbsp avocado OR grapeseed oil
Creamy Green Chile Cannellini Soup
- 1/2 cup chopped onion
- 1 Tbsp minced garlic
- 3 cups vegetable broth
- 8oz can green chiles
- 8oz vegan cream cheese
- 1 cup fire roasted corn
- 2 x 15.5oz cans cannellini beans
- 2 Tbsp white miso
- to taste salt & pepper
Additional Ingredients
- garlic bread
- sliced limes
- cilantro
Directions
- Remove the stems from the shiitake mushrooms. If needed, brush mushrooms lightly to remove any dirt. Slice the cap of the mushroom into strips
- Mix all the ingredients for the shiitake marinade in a bowl. Add the shiitake mushrooms to the bowl and cover. Marinate for 1-2 hours
- In a pan, sauté onion and garlic in preferred oil for 3-4 minutes or until onions start to brown
- Add miso and salt & pepper to the pan. Stir to combine and cook on low heat for 2 minutes
- Add vegetable broth, green chiles, vegan cream cheese, fire-roasted corn, and rinsed cannellini beans to the pan. Cover with a lid and cook on medium for 13-15 minutes. Stir frequently.
- In a separate pan, cook marinated shiitake mushroom for 5 minutes on both sides, using medium to high heat
- Serve soup in a bowl with garlic bread, lime wedges, and cilantro. Top with pan grilled mushrooms
Enjoy!
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