The cream of mushroom soup of your dreams, made lighter and healthful. This easy homemade soup is chock-full of mushrooms and flavor.Serve with toasted sourdough or garlic bread and a glass of red wine on the side!
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 1/2 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 1/2 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.
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 of stores like Whole Foods will often 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 make this vegetarian, use vegetable broth or water.