Wild mushroom, white bean and greens soup Souper Jenny

By á-32

Ingredients

• 2 * 2 tablespoons extra-virgin olive oil
• 1 * 1 large yellow onion, chopped
• 3 * 3 garlic cloves, peeled and minced
• 4 * 4 cups shiitake mushrooms, cleaned and quartered
• 4 * 4 cups oyster mushrooms, cleaned and quartered
• 8 * 8 ounces button mushrooms, cleaned and sliced
• 1 * 1 cup dry sherry
• 4 * 4 cups white beans (canned), rinsed
• 2 * 2 bunches of your favorite winter greens, chopped (kale, Swiss chard or broccoli leaves)
• 4 * 4 quarts low-sodium vegetable broth

Preparation

Step 1

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.