Creamy Green Chile Cannellini Soup

Ingredients

• 10 oz shiitake mushrooms (Stems removed, caps sliced into strips; lightly brush off dirt if needed.)
• 1.333 tbsp steak or taco seasoning (For the shiitake marinade; equivalent to 1 Tbsp + 1 tsp.)
• 1 tbsp lime juice (For the shiitake marinade.)
• 3 tbsp orange juice (For the shiitake marinade.)
• 2 tbsp avocado or grapeseed oil (For the shiitake marinade.)
• 0.5 cup onion (Chopped.)
• 1 tbsp garlic (Minced.)
• cooking oil (Preferred oil, for sautéing the onion and garlic; amount not specified.)
• 2 tbsp white miso (Stir into the sautéed aromatics.)
• salt and black pepper (To taste.)
• 3 cup vegetable broth
• 8 oz canned green chiles (One 8-ounce can.)
• 8 oz vegan cream cheese (One 8-ounce package.)
• 1 cup fire-roasted corn
• 31 oz cannellini beans (Two 15.5-ounce cans, rinsed and drained.)
• garlic bread (For serving.)
• limes (Sliced or cut into wedges, for serving.)
• cilantro (For serving.)

Steps

1. 1

   Remove the stems from the shiitake mushrooms. If needed, brush the mushrooms lightly to remove any dirt. Slice the mushroom caps into strips.

2. 2

   Make the marinade by mixing the steak or taco seasoning, lime juice, orange juice, and avocado or grapeseed oil in a bowl until combined.

3. 3

   Add the sliced shiitake mushrooms to the marinade and toss to coat. Cover the bowl and marinate for 1–2 hours.

4. 4

   Heat a pan over medium heat and add the preferred cooking oil. Add the chopped onion and minced garlic, then sauté for 3–4 minutes, stirring occasionally, until the onion begins to brown and the garlic is fragrant.

5. 5

   Add the white miso and salt and pepper to the pan. Stir thoroughly to combine, then cook over low heat for 2 minutes.

6. 6

   Add the vegetable broth, canned green chiles, vegan cream cheese, fire-roasted corn, and rinsed cannellini beans to the pan. Stir until the cream cheese begins to incorporate into the broth.

7. 7

   Cover the pan and cook the soup over medium heat for 13–15 minutes, stirring frequently so the cream cheese incorporates evenly and the soup does not stick. The soup should be hot and creamy throughout.

8. 8

   While the soup cooks, heat a separate pan over medium-high heat. Add the marinated shiitake mushrooms and cook for about 5 minutes on each side, until browned and tender.

9. 9

   Ladle the soup into bowls. Serve with garlic bread, sliced limes or lime wedges, and cilantro. Top each serving with the pan-grilled shiitake mushrooms.

Notes

The source does not specify the amount of oil used to sauté the onion and garlic. The marinade can use either steak seasoning or taco seasoning. Serve immediately while hot.

Nutrition per serving

• soup
• main
• vegan
• dairy-free
• plant-based
• winter
• one-pot
• pan-grilled