Easy Bean & Mushroom Soup

This White Bean Mushroom Soup is so easy to make, hearty and satisfying. Made with fresh vegetables and pantry staples, this is an easy vegan soup packed with plant-based protein and lots of flavor.

Ingredients:

– ▢½ c Arborio rice – ▢¼ c water – ▢2 c milk – ▢1 teaspoon vanilla extract – ▢1 tablespoon sugar – ▢¼ teaspoon salt – ▢¾ c almonds chopped – ▢1 almond whole – ▢1 c heavy cream – ▢2 tablespoon powdered sugar – ▢6 teaspoon sliced almonds  – ▢15 oz frozen cherries – ▢3 tablespoon sugar – ▢½ c water – ▢2 teaspoon corn starch – ▢2 teaspoon lemon juice

Heat the olive oil in a large pot. Add the garlic and cook on medium heat for one minute. Discard the garlic and add the onion to the same pot. Sauté for 7 minutes.

Add the mushrooms to the onions and cook until all the liquid evaporates.

Add the broth, beans, thyme, salt and pepper to the pot. Reduce the heat to medium low and cook the soup for 15 minutes. Remove the thyme from the pot.

Take 1-2 ladles full from the pot and puree in a blender. Transfer the pureed soup back into the pot and adjust the seasoning if needed. If the soup is too thick, add another cup of broth and bring soup to a boil, then remove from the heat.

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