Bean Soup with Mushrooms

This bean soup with mushrooms brings together two ingredients that were made for each other. The earthy depth of sautéed mushrooms meets the creamy richness of white beans, creating a vegetarian soup that's so satisfying you won't miss the meat. A splash of sherry adds sophistication, while fresh thyme ties all the flavors together.

Mushrooms are one of the best ways to add meaty depth to vegetarian dishes, and they shine in this soup. The key is cooking them properly - sautéed until golden and caramelized, they develop an intensity that transforms the entire dish.

Mushroom Selection Guide

Using a mix of mushrooms creates the most complex flavor:

• Cremini (baby bellas) - Meaty texture, mild earthy flavor, great base
• Shiitake - Deep umami flavor, slightly smoky notes
• Oyster - Delicate texture, subtle anise-like flavor
• Porcini (dried) - Intense mushroom flavor, transforms the broth

The Art of Sautéing Mushrooms

Perfectly sautéed mushrooms are golden, not gray. Here's how:

• Don't crowd the pan - mushrooms need space to brown, not steam
• Let them sit undisturbed for 2-3 minutes before stirring
• Wait until the released liquid evaporates before moving them
• They're done when golden and slightly crispy on edges

Why the Sherry?

A splash of dry sherry adds sophisticated depth that elevates this from good to exceptional. The wine's nutty sweetness complements mushrooms beautifully. If you don't have sherry, substitute with:

• Marsala wine (sweeter, equally good with mushrooms)
• Dry white wine
• A teaspoon of balsamic vinegar
• Mirin for a slightly sweeter note

Building the Perfect Texture

This soup has two textures - creamy blended base and chunky mushrooms. The technique of blending half creates body while keeping interesting texture. For even creamier results, blend more of the soup or add a splash of plant-based cream.