Mushroom Bulgur Soup | Plant-Based Recipes

Ingredients

• 1 shallot, peeled and thinly sliced
• 1 garlic cloves, peeled and thinly sliced
• 8 oz cremini mushrooms, trimmed and sliced
• 1 tbsp dried thyme
• 1 tbsp smoked paprika
• 4 tsp vegetable broth concentrate
• 1/2 cup bulgur wheat
• 13.4 oz cannellini beans, drained and rinsed
• 2 oz baby kale
• 1/4 cup Treeline® dairy-free sour cream
• 1 lemon, zested and juiced
• 1 tbsp olive oil (from your kitchen)
• Salt (from your kitchen)
• Pepper (from your kitchen)