Mushroom and Bean Soup

This creamy vegetarian Mushroom and Bean Soup is a delicious way to warm up on a cold day!

Course Soup

Cuisine American

Keyword mushroom bean soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 398kcal

Author Jenn Laughlin - Peas and Crayons

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.

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.

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.

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!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!