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October 20, 2021

Sunny puts together a very simple soup using some store-bought shortcuts that features earthy wild mushrooms, sweet peppers, canned beans and kale!
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Easy White Bean and Mushroom Soup
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 55 min
Active: 25 min
Yield: 4 servings

Ingredients

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small
2 frozen sauteed chopped onion cubes
1 thick sprig fresh thyme
Kosher salt and freshly ground black pepper
4 mini sweet peppers, small dice
1 tablespoon grained Dijon mustard
4 cups vegetable stock
One 15.5-ounce can white beans, rinsed
1 cup shredded kale, optional, further chopped
Lemon wedge, for spritzing
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Directions

In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.

Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.

Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

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Sunny Anderson's Easy White Bean and Mushroom Soup | The Kitchen | Food Network
youtube.com/watch?v=3qmu8XU0fng

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