Creamy White Bean Mushroom Soup
Serves 6
15 mins prep
20 mins cook
35 mins total
With chunks of fresh mushrooms and sautéed leeks, this homemade white bean mushroom soup combines ordinary white or brown mushrooms with broth, heavy cream, and canned cannellini beans for a perfect, creamy consistency — it's my trick for an ethereal bowl of cream of mushroom soup without flour. Enjoy it with toasted sourdough or garlic bread and a glass of red wine on the side!
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Heat the butter and oil in a large soup pot or Dutch oven over medium heat. When the butter melts, add the leek and onion. Cook about 5 minutes, until softened.
Stir in the mushrooms and 1 ½ teaspoons salt. Cook, stirring, until the mushrooms soften and release their water. This should take 5-8 minutes. Stir in the garlic and thyme and cook a few seconds until fragrant. Add the cannellini beans, dried mushroom powder and Parmesan rind, if using, and pour in the stock.
Bring to a simmer, then adjust the heat so it doesn't boil. Simmer 15 minutes. Remove from the heat.
If you used a Parmesan rind, fish it out of the pot and discard. Scoop out about ½ of the soup and puree in a blender until very smooth. You can use an immersion blender if you have one and puree right in the pot, leaving some chunky pieces of mushroom.
Stir in the cream and parsley. Serve warm in bowls.
