Mushroom and White Bean Soup
I love mushrooms and white beans. Combining them was an excellent idea, and I hope you enjoy this new soup recipe.
I love mushrooms and white beans. Combining them was an excellent idea, and I hope you enjoy this new soup recipe.
- salt & pepper to taste
- 1 pound mushrooms sliced
- 6 cups mushroom broth
- 1 14.5 ounces can white beans or 1-1/4 cups homemade beans
- 1 yellow onion chopped
- dash worcestershire sauce
- 3 carrots scrubbed & chopped
- 3 celery chopped
- 1 garlic clove chopped
- 1/2 teaspoon ground rosemary
- 1 teaspoon ground sage
- dash red pepper sauce
- Carbohydrate 132.229810094538 g
- Cholesterol 0 mg
- Fat 2.384187873 g
- Fiber 39.3733786767056 g
- Protein 49.8131827036154 g
- Saturated Fat 0.4010296347 g
- Serving Size 1 1 Recipe (2650g)
- Sodium 22563.2349725 mg
- Sugar 92.8564314178329 g
- Trans Fat 0.9585175469 g
- Calories 709 calories
Step-by-step
- In soup pot, add mushrooms and onion with dash of Worcestershire sauce and cook until tender.
- Add garlic, carrots, celery, sage, rosemary and broth.
- Bring to boil, reduce heat, simmer until carrots are tender, 20-25 minutes.
- Add rinsed and drained beans, salt, and pepper.
- Blend half of soup in blender, in small batches, being careful not to burn yourself.
- Return blended soup to soup pot and cook 5 more minutes.
Controlling moisture loss from fungi determines the ultimate depth of flavor in this pot. Sautéing sliced mushrooms and chopped yellow onions together initially releases their internal water content, concentrating umami compounds before any broth enters the vessel. Adding a dash of Worcestershire sauce provides free glutamates to amplify this savory base. Once the liquid goes in, maintaining a gentle simmer for twenty to twenty-five minutes ensures the sliced carrots soften completely without disintegrating into mush.
Adapting for Dietary Needs and Equipment
Traditional Worcestershire sauce often contains anchovies, so substitute a vegan-certified brand or soy sauce combined with a touch of molasses to maintain the umami profile while keeping the dish entirely plant-based. White beans like cannellini or navy varieties provide structural thickness when partially pureed. Standard blenders handle hot liquids poorly due to pressure buildup. Cool the soup slightly before processing, or use an immersion blender directly in the pot to avoid hazardous splashes. If neither appliance is available, mash half the beans with a fork against the side of the pot to achieve a similar rustic body without equipment.
- Vent the blender lid carefully when pureed steam expands inside the housing.
- Rinse canned beans thoroughly under cold running water to remove excess sodium.
- Store leftover soup in an airtight glass container for up to four days.
