• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 medium onion, peeled
  • 4 cloves garlic, peeled
  • 1 green bell pepper, stem and seeds removed
  • 1 jalapeño, stem and seeds removed
  • 4 large tomatoes, top removed
  • 4 tablespoons olive oil, divided
  • 1 teaspoon oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon allspice
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 15 oz cans black beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 2 limes cut into quarters
  • 4 tablespoons sour cream
  • Fresh cilantro
  • Salt to taste

A bout of nasty weather got you down? Feeling less than good about that burger binge over the weekend? Just want something tasty to eat? Then brighten your day with a pot of warm, healthy, and absolutely delicious soup!

Stir up a pot of this black bean soup that’s been infused with FunGuy goodness by using chopped mushroom stems in the base, and crispy fried sliced mushroom caps on top. It’ll cure what ails you, or just taste really good!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the ends of the stems. Pop out the stems using your thumb and roughly chop them. Thinly slice the mushroom caps and set aside. Dice the onion, garlic, bell pepper, jalapeño, and tomato. Reserve half of the pepper and tomato and set aside. 
  2. Heat 2 tablespoons of the olive oil in a large pot over medium high heat. Add in the chopped mushroom stems, onion, garlic, bell pepper, and jalapeño to the pot and allow it to cook 2-3 minutes. Season the vegetables with the oregano, cumin, allspice, black pepper and salt. Lower heat to medium low and stir well to combine. Let cook 5-7 minutes or until very soft and fragrant. 
  3. Add half of the beans and all of the vegetable broth, water, and bay leaf to the pot and stir. Increase the heat to medium high and bring to a boil. Once it comes to a boil, reduce the heat to medium low and let it simmer about 30 minutes with it partially covered, stirring occasionally. 
  4. Remove the pot from the stove to a stable surface. Blend the soup with an immersion blender, or in a blender, until smooth. Return the soup to the stove top and add in the rest of the beans, pepper, jalapeño, and tomato to the pot. Cover and allow it to cook another 15 minutes. 
  5. While the soup finishes cooking, prepare the pan fried mushrooms. 
  6. Heat the rest of the olive oil in a sauté pan over medium high heat. Add the sliced mushrooms in a single layer to the pan and allow them to cook about 5 minutes, or until golden brown, on one side before turning over and cooking another 3 minutes or until crisp. Remove them from the pan and place on a paper towel lined plate to drain of excess oil. 
  7. When the soup is done cooking season it with salt to taste. Serve immediately with a squeeze of lime, a dollop of sour cream, a bit of fresh cilantro, and the fried mushroom slices on top. 

Have a Fun meal!