Creamy Mushroom Soup

When the weather starts to cool down, the first thing I do is start making soup.  

This one is chock full of mushrooms to help with vitamin D intake as we exit summer and enter the months that make it hard in the north east to obtain vitamin D.

Ingredients:
2 Tbsp smart balance
2 small Yukon gold potatoes, diced
1/2 cup onion, diced
3 stalks celery, diced
4 cloves garlic, sliced
6 button mushrooms, sliced
6 shiitake mushrooms, sliced
1 can drained and rinsed chickpeas
1 cup oat milk (or your milk of choosing)
32 oz vegetable broth
2 tsp nutritional yeast
2 Tbsp hemp seeds
1 tap finely chopped thyme
1 tap finely chopped rosemary
Salt and pepper to taste

Instructions:
Melt the smart balance in a large pot. Add potatoes, onions, garlic, and celery and cook until softened. Add the mushrooms and spices. Gradually pour in the broth, beans and milk and heat through. Remove 1-2 cups of the smooth and blend until smooth. Return to the pan and reheat through. Serve warm.