This soup is vegan if vegetable broth is used, but because it gets it's creaminess from the can of cannellini beans that are pureed together with the roasted mushroom it provide 4 grams of fiber and 13 grams of protein in one fourth of the recipe and only 291 calories. (Recipe by Ellie Krieger in the Washington Post.)
1 1/2 pounds mixed mushrooms, such as oyster, baby bella, shiitake and/or maitake, sliced 3 large shallots (9 ounces total), cut into 3/4-inch wide wedges 5 Tablespoons of olive oil divided 1/2 teaspoon of salt, plus more salt if needed 2 cloves garlic, minced or finely grated 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried 4 cups low-sodium broth, plus more broth or water as needed 1 (15-ounce) can low sodium cannellini beans, drained and rinsed 1/2 teaspoon black pepper, plus more if needed 1/4 cup dry sherry Optional garnish: Chopped fresh flat-leaf parsley or sliced almonds.
Position rack in the top and bottom thirds of the oven and preheat to 425 degrees. In a large bowl, toss the mushrooms and shallots with 3 Tablespoons of the oil and 1/2 teaspoon salt. Spread the mushrooms across 2 large, rimmed baking sheets and roast for 10 minutes. Stir, switch racks for the two sheets and continue roasting an additional 10-15 minutes, until the mushrooms release their water and brown, and the shallots soften. Remove from oven and set aside. ( You can reserve 1/4 cup of mushrooms for garnish.) In a large pot over medium heat, heat the remaining 2 Tablespoons of oil until shimmering. Add the garland thyme and cook, stirring about 30 seconds. Add remaining mushrooms and the shallots to the pot, along with the broth, beans, pepper. increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncover for 10 minutes. Stir in the sherry and cook until the flavor meld, 3 minutes more. Using an immersion blender, puree the soup in the pot until smooth or let cool a little and puree in batches in a blender. Stir in additional broth or water, rewarm the soup, taste, and season as needed. (Optional garnishes include parsley and/or sliced almonds.)