Creamy White Bean Mushroom Soup
With chunks of fresh mushrooms and sautéed leeks, this homemade white bean mushroom soup combines ordinary white or brown mushrooms with broth, heavy cream, and canned cannellini beans for a perfect, creamy consistency — it's my trick for an ethereal bowl of cream of mushroom soup without flour. Enjoy it with toasted sourdough or garlic bread and a glass of red wine on the side!
Ingredients
- 2 tablespoons (30 g) butter
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 leek white and light green section halved lengthwise and sliced
- ½ cup (80 g) finely chopped onion
- 1 ¾ pounds mushrooms sliced. I used a mixture of white buttons, cremini and oyster, but you can use one of any variety
- Kosher salt
- 1 tablespoon (15 g) finely chopped garlic about 2 cloves
- 1 tablespoon (6 g) chopped fresh thyme
- 1 15-ounce can (425 g) cannellini beans drained
- ¼ cup (9 g) dried mushrooms such as porcini, shiitake or a mixture ground to a powder in a spice grinder (optional) see notes
- 1 2-inch Parmesan rind optional (see notes)
- 4 cups (1 l) chicken broth or vegetable broth
- ⅓ cup (80 ml) heavy cream optional
- 2 tablespoons (30 g) chopped parsley
Instructions
- Heat the butter and oil in a large soup pot or Dutch oven over medium heat. When the butter melts, add the leek and onion. Cook about 5 minutes, until softened.
- Stir in the mushrooms and 1 ½ teaspoons salt. Cook, stirring, until the mushrooms soften and release their water. This should take 5-8 minutes. Stir in the garlic and thyme and cook a few seconds until fragrant. Add the cannellini beans, dried mushroom powder and Parmesan rind, if using, and pour in the stock.
- Bring to a simmer, then adjust the heat so it doesn't boil. Simmer 15 minutes. Remove from the heat.
- If you used a Parmesan rind, fish it out of the pot and discard. Scoop out about ½ of the soup and puree in a blender until very smooth. You can use an immersion blender if you have one and puree right in the pot, leaving some chunky pieces of mushroom.
- Stir in the cream and parsley. Serve warm in bowls.
Notes
- Stir in the optional heavy cream (about 1/3 cup) once the soup is cooked.
- This soup is still wonderful without the dried mushroom powder and Parmesan rind, so don't skip making this soup if you don't have one or the other! You can find packages of dried mushrooms in the produce or spice section of your grocery store. The cheese counter at many grocery stores may have Parmesan rinds you can buy. Or save the rind from a hunk of Parm from your fridge.
- Puree all the soup in batches, if you prefer it completely smooth or use a handheld blender to blend right in the pot.
- To freeze: Cool it completely, then pack into airtight freezer containers. Store up to 2 months in the freezer.
Nutrition
Calories: 129kcalCarbohydrates: 12gProtein: 5gFat: 8gSodium: 651mgFiber: 2gSugar: 5g
