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12Ingredients
65Minutes
180Calories
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Ingredients
US|METRIC
8 SERVINGS
- 16 oz. mushrooms (halved or quartered)
- 2 sweet onions (large, quartered)
- 3 garlic cloves (slightly crushed)
- 2 Tbsp. olive oil
- 1 1/2 tsp. salt (divided)
- 1 1/2 tsp. pepper (divided)
- 10 sage leaves (fresh)
- 10 stems fresh thyme (leaves, *, divided)
- 48 oz. chicken broth (vegetable broth can be substituted for a vegetarian version)
- 15 oz. white beans (cans, not drained, I prefer cannellini beans)
- salt
- pepper
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium600mg25% |
| Potassium770mg22% |
| Protein11g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Tanya C. 8 years ago
I've made this several times and absolutely love it. Follow the recipe as is with the exception of using Mushroom broth rather than chicken and it turns out perfect every time. Don't skip the blender, as blending a portion of the soup makes it creamier.