Cream of Beans & Mushrooms Soup
Also known as ‘Crema di fagioli e funghi’, a creamy and delicious soup that does not contain cream or milk! Great as an appetizer or a meal on its own – all-year round!
Servings: 4
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.