No need to add cream or milk! Simply blitz the white beans and the mushrooms, and you will have a satisfying and delicious ‘Cream of Beans & Mushrooms Soup’!
This dish is a combo of two ingredients that I love – cannellini and mushrooms. It’s one of those soups that I prepare at least once a week during this season, when mushrooms are relatively cheaper. You can pretty much use whatever type of mushrooms you have, but personally, I prefer to use crimini for this soup.
The first time I had ‘Cream of Beans and Mushrooms Soup’ (or Crema di fagioli e funghi) in San Marino, I was hooked. I even made a bet with my mother-in-law to ask the chef, because she was betting that there was cream added to it. 🙂 When I initially tried cooking it here in Stockholm, I used butter instead of olive oil, and bam! There’s the ‘elevated’ creamy taste. 🙂
How to Make Cream of Beans and Mushrooms Soup
Later on, I tried it with olive oil and I realized, I prefer the ‘subdued’ flavor of the olive oil. I feel that pureeing the beans and the mushrooms results in enough creaminess for my taste. If you have always cooked with butter, you might prefer to replace the olive oil with butter directly.
As for the beans, I have tried using the white lima beans, those buttery ones – they also work for this soup. But if you want more nuttiness, cannellini is your best bet.
Oh! It does not mean that I don’t make this soup when it’s not mushrooms season. For the rest of year, I am more than happy to use those white, button ones. Still creamy and delicious! 🙂
FOR MORE SOUP IDEAS, CHECK OUT MY SOUPS COLLECTION!
OR IF YOU WANT MORE MUSHROOMS RECIPES, THEN YOU MIGHT LIKE THESE POSTS –
📖 Recipe
Cream of Beans & Mushrooms Soup
Ingredients
- 1 leek, thinly sliced (only white part)
- 8 pcs mushrooms, thinly sliced
- 1 & 1/2 cups chicken or vegetable broth
- 2 & 1/2 cups cannellini beans, cooked, rinsed
- 1 tbsp thyme, roughly chopped
- 2 tbsp extra virgin olive oil
- salt and pepper, for seasoning
- parsley, for garnish
Instructions
- Heat up extra virgin olive oil in medium-sized pan, over medium-high heat. Once oil is ready, add leeks and cook until slightly soft.
- Add mushrooms and ¼ cup of the broth. Mix to ensure that nothing sticks to the bottom of the pan.
- Once the mushroom is slightly cooked, add the cannellini beans, remaining broth, thyme and salt and pepper. Bring to a boil. NOTE: At this point, you can pick some mushrooms and set them aside for garnish later.
- Turn the heat to low and use a hand mixer to blitz the soup. Alternatively, you can use a stand mixer to puree the soup.
- Bring the pureed soup to boil, adjust seasoning. Simmer for 5 minutes.
- Transfer on serving bowls, top with mushroom (from step#3), drizzle some olive oil and garnish with chopped parsley leaves. Serve.
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