This Creamy Mushroom and Bean Soup is a delicious way to warm up on a cold day!
Oooooomygosh!
So I’m even more hopelessly tech challenged than I originally thought because I’m having permalink problems with a few of my favorite posts.
I’ve been troubleshooting for a few weeks and totally utterly give up. I’m sucking it up and re-posting the recipe so it doesn’t vanish into some weird cyber black hole never to return again.
The post itself is gloriously out of context but the soup? The soup is gooooood!
If you’ve been reading along for a while, you know this soup definitely happy-dance worthy!
If you haven’t been reading you should probably go sit in the corner. I’ll be in the other corner continuing my tasty soup happy dance.
Creamy Mushroom and Bean Soup
Though by normal standards this recipe should make 4 serving, Paul and I split the pot and called it a day.
The funny part was that I was in utter denial over finishing the soup in a sitting. Surely there were leftovers! I must have dreamt of them because when I raided the fridge the following day looking for leftovers, I came up empty handed.
Today’s recipe is basically a is a thicker, creamier, protein-packed version inspired by the Mushroom Brie Soup I posted last month. I think the pilot scoffed when he learned that I’d be adding beans to the soup. You might be scoffing too! I, however, am smiling because not only did it work, its freaking delicious too! *cue yet another obnoxious happy dance*
Mushroom and Bean Soup
Equipment
- Immersion Blender or Blender
Ingredients
- 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
Instructions
FIRST BROWN THE MUSHROOMS
- Clean mushrooms and pat dry. Slice if not purchasing pre-sliced mushrooms.
- Heat a cast iron skillet or pan of choice to medium-high heat with 2 TBSP oil or butter. Once hot, add the mushrooms and stir to coat in oil/butter. spread out into an even layer and cook undisturbed for 4-5 minutes.
- Stir well, flipping mushrooms over as best you can then cook for an additional 3 minutes undisturbed. Stir well for 2 additional minutes and remove mushrooms from heat. Set aside.
NEXT START THE SOUP
- Drizzle a little oil in a large pot and set to medium-high heat. Saute onion until tender, approx. 5 minutes, adding the minced garlic towards the end.
- Season with ½ tsp thyme, ½ tsp salt, and ¼ tsp pepper and mix well.
- Push some of the veggies aside and add 2 TBSP of butter to the pot. Once melted add 2 TBSP of flour to make a roux. Use a wooden spoon or whisk to keep mixing the flour into the butter as it bubbles and darkens in color slightly.
- Add vegetable broth and white beans and mix well. Bring to a rolling boil then reduce to a simmer. Cover and cook for 15 minutes.
BLEND IT UP
- For a chunkier soup with whole sliced mushrooms, you can keep them all separate, but for the ultimate mushroom soup flavor, add ½-¾ the sliced mushrooms into the soup. Use an immersion blender on high to blend the soup until the beans and vegetables are creamy and smooth.
- No immersion blender? Add it to your birthday/xmas list and use a blender or food processor to puree the soup in batches so we have a creamy base to add the remaining sliced mushrooms to. Return soup to the pot after blending.
SEASON AND SCARF!
- Once the soup is nice and smooth, cut 2 oz cream cheese into cubes and whisk into the soup while it's still hot. Stir in ¼ cup of heavy cream and give the soup a taste.
- Add any additional spices desired, more salt and pepper to taste, and any extras from the list above. I love a little rosemary and parsley in mine!
- Add soup into bowls with remaining sliced mushrooms on top. Serve piping hot alongside some crusty garlic bread or a tasty grilled cheese/panini for a filling and flavorful lunch or dinner! It also makes a great starter to any meal;simply serve it up in smaller bowls. Enjoy!
Notes
Nutrition
This particular recipe resulted in a happy dance, bowl lickage, and a few texts informing the bestie of my intentions to wed this soup.
You clearly must make it too!
So I think after I get one or two final soup recipes out of my system, I’m going to return to my adventures in baking!
You can expect lots of breads and muffins with a few cookies and scones sprinkled in for good measure.
I also have a few healthy veggie side dishes and entrees that I’ve been recipe testing and I may or may not a bit of good news that I will reveal the second it’s unjinxable. Let’s pretend that’s a real word.
Along with fanfreakingtastic…. As in, I hope you had a fanfreakingtasting weekend and are ready to kick this week’s butt!
And eat your veggies.
Always.
hungry for more?
If you get a chance to try this creamy mushroom brie white bean soup recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Questions & Reviews
Can’t wait to try this one too! I will wait for a chilly day but the mushrooms and brie will definitely be on the grocery list this week
Hope you absolutely adore it! <3 Save me a bowl? 😉
Loved this soup but did make a couple changes. I wasn’t interested in spending the money for that much Brie at $10-13/lb so just used 2-8 oz wedges. That was plenty. I added 2 cans of drained and rinsed cannellini beans because I like hearty soups. Amped up the heat a bit with more red pepper. Overall great flavor and a big hit with the family!
Extra beans and red pepper are always welcome additions in my book! 🙂 Thanks so much, Georgia!
It’s like fondue meets soup meets ah-mazing. Fist pump for the win. Repost away my friend if this is what comes out of it.
Oh wow, this sounds amazing!! The brie alone… can’t handle the yumminess. haha
There’s no such thing as too much soup, especially in the fall. And even more especially when it’s mushroom and brie!
You had me at “Creamy Mushroom.” This soup looks amazing! Pinning it for sure! And can you ever have too many soup recipes? I think not! As for blogger/techie stuff… some of this crap makes me cross-eyed. It’s not enough to be interested in food, great at cooking, an awesome photographer, and a go-to-girl with a can-do attitude. You ALSO must be a technical wizard capable of solving some of the most confusing problems, ever. I’m with ya.
OMG!!! I’m so glad you reposted this because I’d totally forgotten about it…AND? I have some brie in the fridge I was just eyeing yesterday and wondering what to do with it. Obviously it’s a sign! 😉
I’m drooling! I would want to take some fancy crackers and dip in the soup, or maybe some toasted baguettes… need. to. make. now.
ooooh mushroom and brie is always a phenomenal combination!!!
I’ve never used brie in soup, but that looks fantastic. Love the idea!
omg this was a blessing in disguise. Blog style.
Glad you think so! I was so confused as to why it vanished off the blog and after tinkering my face off I say eff it, repost! Unconventional but the recipe needs to be made! <3
Well I’m glad you re-posted it because it looks delish, but I’m sorry you’re having issues! I have a couple of redirect apps my blog lady set up to redirect from Blogger if that is of any help! 🙂
Thanks Amanda!