Vegan Recipes: Summer Squash and Oyster Mushroom Soup

Ingredients

• 1 Tbsp. olive oil
• 1 large onion, chopped
• 4-6 cloves garlic, minced
• 2 stalks celery, sliced
• 2 c. vegetable broth
• 1 tsp. dried basil
• 1 tsp. dried thyme
• pinch cayenne pepper
• 6-8 oz. oyster mushrooms, separated and left whole
• 2 lb. yellow squash, thickly sliced
• 2 c. soymilk
• 1 15oz. can beans, drained (use mild-flavored, soft-skinned beans such as pintos or great northerns)
• 1/4 c. fresh parsley, chopped (optional)
• salt and pepper, to taste