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Title: Mushroom And White Bean Soup
Categories: Soups, Vegetarian
Yield: 3 Servings

1 Shallot
2 cl Garlic
350 g Oyster mushrooms
3/16 bn Dill
3 tb Olive oil
Salt and pepper
50 ml White wine
300 g Cooked white beans
2 tb Nutritional yeast
1 ts Oregano
1/2 ts Chili flakes
1 Bay leaf
1 l Vegetable stock
1/2 Lemon; juice of
1 tb Tahini

Give this bean and mushroom soup a go for lunch or dinner. It is very
simple and quick to make but tastes delicious.

Cut the shallot, grate the garlic cloves, cut the dill, and tear
apart the mushrooms.

In a pot, add half of the oil and fry the mushrooms on a medium heat,
until golden.

Then add the shallots and garlic with the remaining oil and saute
for a couple more minutes.

Season with salt and pepper, and deglaze the pot, with a white wine
and scrap the bottom of the pan with a wooden spoon.

Let the wine evaporate for 2 to 3 minutes, then optionally keep some
of the mushrooms on the side, to garnish the dishes.

Back into the pot, add the beans, nutritional yeast, oregano, chili
flakes, bay leaf, and the stock. Let it come to boil, then reduce the
heat to simmer for 10 to 15 minutes, stirring occasionally.

In the meantime, in a bowl, combine the lemon juice with the tahini
along with some broth from the soup and let it aside.

Take 2 to 3 ladles of the soup, add then in a blender and blend until
the soup is smooth.

Add the blended soup and tahini mixture back into the soup, along
with the fresh dill and taste test to adjust the seasoning if needed.

Serve in bowls, along with the mushrooms you kept on the side, some
(pumpkin seed) oil and bread.

Recipe by Natali Eleftheriou

Recipe FROM: <https://plantbasednews.org/veganrecipes/lunch/
mushroom-and-white-bean-soup/>

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