Best 2 Creamy Mushroom Soup With Little White Beans Recipes

Indulge in the delectable Creamy Mushroom Soup with Little White Beans, a culinary symphony that harmonizes earthy mushrooms, tender beans, and a velvety broth. This comforting soup is not only a delightful treat for your taste buds but also a nourishing meal packed with nutrients. It's a symphony of flavors and textures, with hearty white beans adding a delightful chewiness, while sautéed mushrooms lend a rich, umami depth. The creamy broth, infused with aromatic herbs and spices, brings everything together in a soul-satisfying embrace. This recipe also includes variations for those seeking a vegan or gluten-free version, ensuring everyone can savor this culinary delight.

Here are our top 2 tried and tested recipes!

SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP

Sunny's Easy White Bean and Mushroom Soup image

Provided by Sunny Anderson

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small
2 frozen sauteed chopped onion cubes
1 thick sprig fresh thyme
Kosher salt and freshly ground black pepper
4 mini sweet peppers, small dice
1 tablespoon grained Dijon mustard
4 cups vegetable stock
One 15.5-ounce can white beans, rinsed
1 cup shredded kale, optional, further chopped
Lemon wedge, for spritzing
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Steps:

In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

CREAMY MUSHROOM SOUP WITH LITTLE WHITE BEANS

Creamy Mushroom Soup With Little White Beans image

This is a great healthy soup recipe that can easily be vegan - just use veggie broth and skip the dairy! You can use plain old button mushrooms but I really enjoyed this with oyster and baby portobello mushrooms. I also chose sherry and evaporated milk and it turned out great. This is a modified version of a recipe that I got from our health region's magazine. Enjoy!

Provided by Nif_H

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb mushroom (any combination of button, shiitake, crimini, oyster and portobello)
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, crushed
3 tablespoons sherry wine or 3 tablespoons brandy
1 tablespoon flour
4 cups broth (chicken, beef or vegetable)
1 (19 ounce) can white kidney beans, drained and rinsed (or other small white beans)
1/2 cup cream (optional) or 1/2 cup evaporated skim milk (optional)
salt and pepper

Steps:

Clean the mushrooms. Slice half of them and finely chop the other half.
In a large pot, heat olive oil over medium-high heat. Add mushrooms, onion and garlic. Stirring frequently, saute until the moisture evaporates and the mushrooms begin to turn golden, about 10 minutes.
Add the sherry and cook until it evaporates. Add the flour and cook, stirring, for 1 minute. Add the stock and beans and bring to a simmer. Reduce the heat to low and cook for about 15 minutes.
Turn the heat off and stir in milk or cream. Salt and pepper to taste.

Nutrition Facts : Calories 240.1, Fat 4.9, SaturatedFat 0.9, Cholesterol 0.4, Sodium 1019.6, Carbohydrate 29.5, Fiber 8.7, Sugar 6.5, Protein 11.7

Tips:

Use a variety of mushrooms. This will give your soup a more complex flavor. Some good options include cremini, shiitake, oyster, and chanterelle mushrooms.
Don't overcrowd the pan when cooking the mushrooms. This will prevent them from releasing their liquid and becoming soggy.
Cook the mushrooms until they are browned. This will give them a richer flavor.
Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
Add a splash of white wine or sherry. This will add a bit of acidity and brightness to the soup.
Season the soup to taste with salt and pepper.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs.

Conclusion:

This creamy mushroom soup with little white beans is a delicious and comforting soup that is perfect for a cold winter day. It is also a great way to use up leftover mushrooms. The soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this soup a try. You won't be disappointed!

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