Hearty Mushroom and White Bean Soup Recipe

• 1 lb baby bella mushrooms, sliced
• 2 TBSP olive oil or butter
• 1 medium yellow onion, diced
• 3 cloves garlic, peeled and minced
• ½ tsp thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 TBSP butter
• 2 TBSP flour
• 3 cups low-sodium vegetable broth
• 15 oz (1 can) cannellini beans, drained and rinsed
• 2 oz cream cheese
• ¼ cup heavy cream

Optional extras: choose your favorites

• rosemary
• parmesan cheese
• crushed red pepper flakes
• parsley

First: brown the mushrooms

• Clean and pat the mushrooms dry. Slice if needed.
• Heat a skillet over medium-high with 2 TBSP oil or butter. Add the mushrooms, spread into an even layer, and cook undisturbed for 4–5 minutes to develop color.
• Stir, flip mushrooms as you can, then cook another 3 minutes undisturbed. Stir for 2 more minutes, then remove and set aside.

Next: start the soup

• In a large pot, drizzle a bit of oil and heat over medium-high. Sauté the diced onion until tender, about 5 minutes, adding the garlic near the end.
• Season with ½ tsp thyme, ½ tsp salt, and ¼ tsp pepper; stir to combine.
• Push the veggies aside and add 2 TBSP butter. Once melted, stir in 2 TBSP flour to make a roux. Cook while stirring until the roux bubbles and darkens slightly.
• Add the vegetable broth and cannellini beans, stir, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.

Blend it up

• For a chunkier soup, reserve some sliced mushrooms and add the rest to the pot. Use an immersion blender to puree the soup until creamy and smooth.
• If you don’t have an immersion blender, puree the soup in batches in a regular blender or food processor, then return it to the pot.

Finish and serve

• When the soup is smooth, add the 2 oz cream cheese in cubes and whisk until melted. Stir in ¼ cup heavy cream and taste.
• Adjust seasoning with more salt and pepper if needed. Add any optional extras like rosemary, parsley, or parmesan to taste.
• Ladle into bowls and top with the reserved sliced mushrooms. Serve piping hot with crusty bread, garlic bread, or a grilled cheese for a satisfying meal. It also works well as a starter when served in smaller bowls. Enjoy!