Best 2 Creamy Mushroom Soup With Little White Beans Recipes

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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

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

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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