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Creamy Mushroom & White Bean Soup – vegetarian recipe
Stav Kogan

Creamy Mushroom & White Bean Soup

A rich, earthy, and surprisingly simple Creamy Mushroom & White Bean Soup. This rustic and elegant dish is packed with plant-based protein and gets its luxurious texture from pureeing a portion of the beans and vegetables, no dairy required.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 ml / 0.5 fl oz) extra-virgin olive oil
  • ½ cup (75 g / 2.65 oz) chopped onions
  • 1 pound (450 g / 15.9 oz) mushrooms, sliced
  • 1 teaspoon (5 ml / 0.2 fl oz) dried savory
  • 4 cups (950 ml) vegetable broth
  • 1 16-ounce / 450 g (15.9 oz) can Great Northern beans, drained and rinsed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30 ml / 1 fl oz) chopped fresh parsley, for garnish
  • for the Best Soup
  • For a brighter, more complex flavor, add a splash of dry sherry or white wine during the last 5 minutes of cooking.
  • To deepen the umami flavor, sauté the mushrooms until they are deeply browned and have released all their liquid before adding the broth.
  • For an even creamier consistency without a blender, mash some of the beans against the side of the pot with a spoon before simmering.

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onions, cover, and cook until softened and fragrant, about 5 minutes.
  3. Stir in the sliced mushrooms, dried savory, and vegetable broth. Increase the heat and bring the mixture to a boil.
  4. Reduce the heat to low.
  5. Add the drained and rinsed Great Northern beans, and season generously with salt and pepper.
  6. Let the soup simmer gently for about 10 minutes to allow the flavors to meld together.
  7. For a creamy texture, use an immersion blender to partially puree the soup directly in the pot, leaving some chunks for texture. Alternatively, carefully transfer about 2 cups (480 ml) of the soup to a standard blender, puree until smooth, and stir it back into the pot.
  8. Continue to simmer for another 5 minutes, tasting and adjusting the seasonings as needed.
  9. To serve, ladle the hot soup into bowls and garnish with a sprinkle of fresh parsley.
  10. Don't be afraid to swap the herbs! Fresh dill or thyme works beautifully as a substitute for the savory and parsley.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 12gFat: 7g

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