Creamy Green Chile Cannellini Soup

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.

   Start 2-hour timer
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.

   Start 4-minute timer
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.

   Start 2-minute timer
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.

   Start 15-minute timer
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.

   Start 5-minute timer
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.