Tuscan Wild Mushroom Soup

This was very fast to make and delicious. Even though I I thought I had wild mushrooms so I didn’t buy any.. turned out I didn’t have any so I used leftover rotisserie chicken instead. The sundried tomatoes add an amazing flavour!

Sooo good! I added ground chipotle chili pepper and red chili flakes since I'm out of bay and I like my dishes on the spicy side, and I blended a can of white beans (with its liquid) and substituted that in instead of the cream. Definitely will make it again when I need to use up my leftover mushrooms, maybe add in some broccoli or gold potatoes next time!

Makes a pretty small batch, no leftovers. Packed full of flavor, you could easily add another 2 cups of vegetable broth. Not vegan so I used butter instead of sunflower spread and half and half instead of plant based cream. I do find that doing this makes it extra fatty. Another good place for the extra two cups of vegetable broth. For wild mushrooms I just did baby portobello and some shiitake that I had on hand. If you read through the recipe the pepper that is mentioned is either a red or yellow pepper, but I used a green pepper (that’s what I had) and that turned out good! I also added 1/2 tablespoon of red pepper flakes for some extra spice. Will definitely make again! Super easy and fast!