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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:    
      
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