Servings: 1
Ingredients
- 3 tbsp butter or olive oil
- 1 medium onion diced
- 1 lb mushrooms sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cloves garlic minced
- 2 tbsp cornstarch
- 1 tbsp dijon mustard
- 2 tbsp coconut aminos
- 3 cups vegetable broth
- 1 lb baby potatoes diced
- 2 cans white beans ( I used butter beans) rinsed
- 1 cup heavy cream or milk of choice
Instructions
- Melt butter in a pot. Sauté onion, then add mushrooms, herbs, salt, and pepper. Cook until mushrooms brown.
- Stir in garlic, then cornstarch. Add coconut aminos, mustard, broth, and potatoes. Boil, then simmer until potatoes are tender - about 15 minutes.
- Add beans and milk and simmer until thickened. Season to taste.