creamy Mushroom Soup

• 1 12 lbs baby portabella mushrooms or 1 12 lbs button mushrooms
• 1 medium onion, chopped (4 oz)
• 1 (15 ounce) canundrained white beans or 1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
• 5 cups mushroom broth
• 1 tablespoon reduced fat margarine
• 14 teaspoon white pepper
• 1 teaspoon salt (optional)
• 1 bay leaf
• 4 garlic cloves, minced
• 1 teaspoon dried thyme

1. Chop mushrooms finely.
2. (NOTE: If you do not want any "chunks" in your soup, skip this step!
3. )Spray a large non-stick pot with cooking spray and place over medium heat.
4. Add 1/2 cup of the chopped mushrooms and cook until tender.
5. Remove to a bowl.
6. Add the butter to the pot, along with the garlic and onions.
7. Cook for 3 minutes, stirring.
8. Add the mushrooms and cook, stirring, until tender.
9. Add the mushroom broth, white beans, and seasonings.
10. Bring to a boil, reduce heat, cover, and simmer for about 8-10 minutes, letting the flavors cook together.
11. Remove from heat and let cool slightly.
12. With an immersion blender or a food processor, puree the soup.
13. If you have reserved mushroom pieces, stir them back into the soup as you reheat over medium.
14. Garnish with parmesan cheese if desired!

mushrooms, onion, white beans, mushroom broth, margarine, white pepper, salt, bay leaf, garlic, thyme

Taken from www.food.com/recipe/creamy-mushroom-soup-331715 (may not work)