Mi Savory White Bean Rosemary Portobello Cream Soup

Savory White Bean Rosemary Portobello Cream Soup

Ingredients:

2 16 oz bags dry white beans
1 large bulb of garlic
1 large onion
2 stalks celery
Extra virgin olive oil
1 large carrot
3 medium red potatoes
1/2 red bell pepper
2 sprigs fresh rosemary
4 black peppercorns
1/2 tsp sea salt
2 Bay leaves
1 cup soy milk
1 lb portobello mushrooms
5 packs sodium free chicken bouillon
Fat free sour cream (optional)

Soak beans overnight , cover in water 2" above beans. Next day beans will be double in size. Discard any floaters.

In a large crock pot place 1/2 of the beans, cover with water to fill pot 3/4 full.
Cut the garlic bulb in half and carefully place in center cut sides upright, bury in the beans.
Dice onion in small pieces, dice celery in medium size pieces, saute in pan with 4- 6 Tblsp olive oil and set aside when glossy, translucent but not brown.

Dice carrot and potato (red peels on) into smaller cubes.
Dice red pepper into fine pieces.
Pull rosemary off stems and chop small and fine.

In crock pot add to beans, peppercorns, bay leaves, onion, carrot, 1/2 of the cubed potatoes, celery, rosemary, sea salt and bell pepper. Cook on low all day 8 -10 hours. 

2 Hours before done place remaining beans and potatoes on stove and bring to a boil, lower heat and simmer until tender.

Take soup out of cooker carefully remove garlic bulbs set aside, if any of the cloves slip out take them out of the soup. Stir in your bouillon. When cooled squeeze cooked cloves out onto plate set aside.

Saute 1 lb diced portobello mushrooms in extra virgin olive oil until tender.
Set aside to cool slightly.

Strain remaining beans and potatoes, place in a blender with soy milk and garlic cloves

In a blender puree beans, garlic, potatoes and soy milk to a cream.
reincorporate back into your soup.

This is so aromatic and savory, you can also incorporate fat free sour cream into just before serving.