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
Provided by Sunny Anderson
Time 55m
Yield 4 servings
Number Of Ingredients 12
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
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
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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