White Bean Soup with Cashew and Chive Cream with Sauteed Mushrooms

So in a moment of inspiration, I threw together this creamy soup recipe yesterday afternoon.  It was based off of a standard bean soup recipe that my mom has been wanting to make.   We’ve been planning on making this for a while so we’ve had all these dried beans sitting around in the house forever (by “forever” I mean a month and a half or so) and I decided it was time to do something about it!  

That, and my selection of beans at home is running dangerously low…

But I’d say this turned out pretty well- I mean look how pretty that cashew chive cream is? And those cremini mushrooms! Yum! I had posted on my Facebook page (What? You aren’t a fan of my Facebook Page? Then check it out here!) with images of a few recipes I plan on posting soon and this was the on you guys chose to see first so I hope you enjoy! It’s creamy and filling and just right for that transition from winter to spring.

White Bean Soup with Cashew and Chive Cream with Sauteed Mushrooms – Serves 4-6

2 Cans (or 4 Cups cooked) of Great Northern Beans

1 TBSP Oil

1/2 Medium Yellow Onion, chopped

2 Garlic Cloves, minced

4 Cups Low Sodium Vegetable Stock

1 Large Rosemary Sprig, minced

1 tsp Fresh Thyme, minced

1 Bay Leaf

Salt + Pepper

Cashew and Chive Cream:

1/4 Cup Raw Cashews

1/4 Cup Water

1/8 Cup Fresh Chives

Sauteed Mushrooms:

1 TBSP Oil

1 tsp Balsamic Vinaigrette

1/4 tsp Smoked Paprika

3 Cremini Mushrooms, sliced

Soak Cashews in water for 30 minutes up to overnight.

Add 1 TBSP of oil to a heated a pan, then add onion and garlic and saute until onion is semi- translucent.  Add beans, vegetable stock, rosemary, thyme, bay leaf and salt and pepper to taste.  Simmer for 20 minutes.  Remove bay leaf and blend soup in a large blender, adding water if needed until desired thickness is reached.

While the soup is cooking drain cashews and toss them into a blender with chives and 1/4 cup water.  Blend until smooth and set aside.

In a small bowl mix together ingredients for mushrooms, then add to a heated pan and saute until mushrooms are soft and begin to let out their juices.  Set aside.

Serve soups with drizzled cashew cream on top, mushrooms and sprinkled paprika.

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