Ingredients
- 2 tablespoon extra virgin olive oil
- 1 tablespoon large yellow onion, chopped
- 3 tablespoon garlic cloves, peeled and minced
- 4 cup shitake mushrooms, cleaned and quartered
- 4 cup oyster mushrooms, cleaned and quartered
- 8 ounce button mushrooms, cleaned and sliced
- 1 cup dry sherry
- 4 cup white beans (canned), rinsed
- 2 bunch es of your favorite winter greens, chopped (kale, swiss chard or broccoli leaves)
- 4 quart low-sodium vegetable broth
Preparation
Baking Directions:
Heat olive oil in soup pot.
On medium heat saute onion and garlic until soft.
Add all mushrooms and saute until soft.
Add sherry and broth and bring to a boil.
Lower heat, add greens and white beans and simmer 45 minutes.
With a hand blender, pulse soup a few times.
If too thick for your taste, add more broth.
