Best 4 Wild Mushroom And Cranberry Bean Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our exquisite Wild Mushroom and Cranberry Bean Soup, a culinary masterpiece that harmonizes the earthy essence of wild mushrooms with the vibrant tartness of cranberries and the hearty goodness of beans. This delectable soup is a symphony of textures, featuring tender mushrooms, plump beans, and a velvety broth that envelops your taste buds in warmth and comfort. Discover a medley of tantalizing recipes within this article, including a mouthwatering Mushroom and Lentil Soup that bursts with umami richness, a hearty Minestrone Soup brimming with fresh vegetables and pasta, and a comforting Black Bean Soup that's packed with smoky chipotle flavor. Embark on a culinary journey and savor the symphony of flavors that awaits you.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

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.

WILD MUSHROOM AND NAVY BEAN SOUP



Wild Mushroom and Navy Bean Soup image

Make and share this Wild Mushroom and Navy Bean Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup unsalted butter
1 1/2 lbs wild mushrooms, sliced
3 garlic cloves, minced
1 cup thinly sliced green onion
1/2 teaspoon salt
2 tablespoons all-purpose flour
6 cups beef stock or 6 cups mushroom stock
1/2 cup dry white wine
2 (14 ounce) cans navy beans, drained and rinsed
1 cup whipping cream
cayenne pepper, a pinch (or to taste)
fresh ground black pepper
1/4 cup minced fresh chives

Steps:

  • In a big soup pot, melt butter over medium heat.
  • Add in mushrooms, garlic, green onions, and salt; saute until mushrooms have released their liquid and are browned, about 10 minutes.
  • Sprinkle with flour and saute for 2 minutes.
  • Gradually whisk in stock and wine.
  • Add in beans and bring to a boil, stirring often.
  • Decrease heat and simmer for about 20 minutes to blend the flavors.
  • Stir in cream, cayenne, and salt/black pepper to taste; reheat over medium heat until steaming, stirring often.
  • Ladle into heated bowls and garnish with chives.

Nutrition Facts : Calories 465, Fat 24.2, SaturatedFat 14.5, Cholesterol 74.7, Sodium 1426, Carbohydrate 43.6, Fiber 15.6, Sugar 3.4, Protein 18.8

BACON AND CRANBERRY BEAN RAGOUT



Bacon and Cranberry Bean Ragout image

This rustic and deeply satisfying bacon and cranberry bean ragout would make a stellar side dish to pretty much anything coming off your late summer grill.

Provided by Chef John

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 16

1 teaspoon olive oil
4 slices bacon, coarsely chopped
1 teaspoon bacon drippings
¼ cup minced shallots
salt to taste
4 cloves garlic, crushed
1 cup shelled cranberry beans
2 cups chicken broth, or as needed
ground black pepper to taste
2 teaspoons chopped fresh rosemary
2 teaspoons lemon zest
2 tablespoons lemon juice
1 pinch cayenne pepper, or to taste
2 teaspoons extra-virgin olive oil
1 teaspoon hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh herbs (Italian parsley, chervil, or oregano)

Steps:

  • Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
  • Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
  • Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

Nutrition Facts : Calories 273 calories, Carbohydrate 33.9 g, Cholesterol 11.1 mg, Fat 9.4 g, Fiber 12.5 g, Protein 15.1 g, SaturatedFat 2.5 g, Sodium 226.1 mg, Sugar 0.8 g

Tips:

  • Soak the cranberry beans overnight: This will help them cook more evenly and reduce the cooking time.
  • Use a variety of wild mushrooms: This will give the soup a more complex flavor. If you can't find a variety of wild mushrooms, you can use all of one type.
  • Sauté the mushrooms before adding them to the soup: This will help bring out their flavor.
  • Use a good quality vegetable broth: This will make a big difference in the flavor of the soup.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or vinegar.
  • Serve the soup with a side of crusty bread or crackers: This will help soak up the broth.

Conclusion:

This wild mushroom and cranberry bean soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up any leftover wild mushrooms you may have. The soup is easy to make and can be tailored to your own taste. So next time you are looking for a warm and comforting soup, give this wild mushroom and cranberry bean soup a try.

Related Topics