Creamy Wild Mushroom White Bean Soup (Printable Version)
Velvety soup with wild mushrooms, white beans, and aromatic herbs finished with cream.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 14 oz mixed wild mushrooms, cleaned and sliced (cremini, shiitake, oyster)
07 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
→ Beans
08 - 1 can (14 oz) white beans (cannellini or Great Northern), drained and rinsed
→ Liquids
09 - 4 cups vegetable broth
10 - ½ cup heavy cream (or plant-based cream for vegan option)
11 - 1 tablespoon soy sauce or tamari
→ Seasonings
12 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon black pepper
14 - Pinch of nutmeg (optional)
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
16 - Extra drizzle of cream (optional)
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6-7 minutes until vegetables are softened and fragrant.
02 - Add minced garlic, sliced mushrooms, and thyme to the pot. Cook for 8-10 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown lightly.
03 - Stir in drained white beans and soy sauce. Cook for 2 minutes to blend flavors.
04 - Pour in vegetable broth, salt, pepper, and nutmeg if using. Bring to a boil, then reduce heat to low and simmer gently for 15 minutes.
05 - Remove about 2 cups of soup and blend until smooth, then return to pot. Alternatively, use immersion blender for partial texture. Mix thoroughly.
06 - Stir in heavy cream and heat gently for 2-3 minutes. Taste and adjust seasoning as needed.
07 - Ladle hot soup into bowls. Garnish with chopped fresh parsley and drizzle with extra cream if desired. Serve immediately.
# Expert Advice:
01 -
- The blending trick gives you that restaurant style velvety texture without needing a drop of flour or complicated technique.
- Wild mushrooms bring such deep savory flavor that even my meat loving friends ask for seconds.
02 -
- Do not rush the mushroom cooking time, they need those extra minutes to brown properly and develop real flavor.
- Blending only part of the soup gives you creamy richness while keeping some texture and tender bean pieces.
03 -
- Clean mushrooms with a damp cloth rather than soaking them, they act like sponges and waterlogged mushrooms never brown properly.
- Let the soup sit for ten minutes off the heat before serving, the texture settles into something more luxurious.