Non-Dairy Cream of Mushroom Soup with White Beans
Chicken noodle may be the go-to soup when you’re feeling under the weather, but there’s another surprising remedy: this scrumptious non-dairy cream of mushroom soup. Made with cannellini beans for a creamy finish, this easy and nourishing soup recipe is ready in just 35 minutes.
Ingredients
- 2 pounds sliced mushrooms, any type, such as button or baby bella
- 2 yellow onions, finely diced (about 3 cups)
- 1 to 2 tablespoons olive oil
- 1 to 2 tablespoons fresh thyme leaves, or 1 to 2 teaspoons dried thyme
- 3 cloves garlic, minced (or ¼ teaspoon garlic powder)
- 1 teaspoon kosher salt, or more to taste
- 15 ounces cannellini beans, rinsed and drained
- 4 cups reduced-sodium vegetable broth
- 1 to 2 tablespoons balsamic vinegar, or sherry, red wine, soy sauce or worchestire sauce
- Ground black pepper
- Chopped parsley for garnish
Instructions
- Liberally mist a large pot with nonstick oil spray and warm over medium-high heat. Add the mushrooms and leave them undisturbed for 4 minutes. Cook for another 15 to 20 minutes, stirring occasionally.
- As they cook, the mushrooms will generate a lot of liquid, and then naturally absorb it as they continue to cook down. The goal is browned and caramelized mushrooms without any remaining liquid. When they’re done, remove a few tablespoons and set aside to use as garnish.
- Add the onions, oil, thyme, garlic, and salt and cook for about 5 minutes, until the onions are softened and slightly browned. Add the beans and cook, stirring, for 1 to 2 minutes. Stir in the broth and cook for another 5 minutes, reducing the heat to low when it starts to bubble.
- Turn off the heat. Using an immersion blender, puree the soup in the pot, leaving lots of bits and pieces of mushroom for texture throughout. (You can also skip the immersion blender and enjoy it un-blended with lots of texture from the sautéed mushrooms and beans. Or, you can puree for longer to create a completely smooth soup.)
- Stir in the vinegar and season with salt and pepper. Garnish the bowls with the reserved sautéed mushrooms and a sprinkle of parsley.
Notes
• If you prefer a thinner soup consistency, simply add more broth a few tablespoons at a time.
• Before activating the immersion blender, begin by submerging it into the hot soup without turning it on. Ensure the base is oriented so that the blade portion lies flat against the bottom of your pot. Once properly positioned, activate the blender at its lowest speed setting and commence puréeing. It is crucial to maintain the blade portion in a flat orientation, facing the bottom of the pot, as you move it around the perimeter. Avoid tilting it upwards, as this may result in hot splatter. I recommend keeping the blender at the lowest speed throughout the entire blending process until you achieve your desired consistency.
• You may also skip the immersion blender and instead, enjoy it un-blended with lots of texture from the sautéed mushrooms and beans.
• You can stash this soup in a sealed container in the fridge for up to 4 days, or freeze for up to 3 months. When reheating, make sure to bring it to a simmer to fully heat it through. For the best texture, thaw frozen soup overnight in the fridge before reheating.
Nutrition Information per serving
Serving Size: 1 cupCalories: 100Carbohydrates: 16gProtein: 7gTotal Fat: 2g— Unsaturated Fat: 2g— Saturated Fat: 0gCholesterol: 0mgSodium: 320mgPotassium: 648mgFiber: 5gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gIron: 1.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.