Creamy White Bean and Mushroom Soup

Heat a large pot or Dutch oven over medium-high heat. Warm the oil and add the shallots. Sauté to soften, about 5 minutes. Add garlic and continue to sauté until fragrant, about 1 minute, careful not to burn.
2 tablespoons olive oil, 3 shallots (or 1 large onion), 3 garlic cloves, minced
Add mushrooms and give a good stir. Allow to simmer stirring occasionally until mushrooms are cooked through and most of the water released from the mushrooms has evaporated, about 8-10 minutes.
2 pounds mushrooms, sliced or chopped
Lower the heat to medium-low, add beans to the pot, give it a good mix, and transfer about half the mixture to a high-speed blender. Add the miso paste and about 2 cups of broth to the blender. Blend until smooth and add back to the pot. If using an immersion blender, add miso paste and 2 cups of broth to the pot and blend with immersion blender until about half the mixture is blended, making sure the miso paste gets blended.
4 cups low-sodium vegetable broth, 1 14-ounce can white beans, 1 tablespoon white miso paste
Raise heat to medium-high, add remainder of broth, coconut milk, and sage. Bring to a high simmer then lower heat to medium-low. Simmer, stirring occasionally, to allow flavors to blend, about 15 minutes. Season with sea salt if needed (the miso is salty).
1 tablespoon chopped fresh sage, 1 14-ounce can of full-fat coconut milk
Garnish with crispy sautéed mushrooms, red pepper flakes, or fried sage leaves.