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.
Bean Soup with Mushrooms
Rich and earthy soup with creamy white beans and caramelized mushrooms.
Nutrition per serving
Ingredients
Instructions
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Sauté mushrooms. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add mushrooms in a single layer (work in batches if needed). Cook without stirring for 3 minutes, then stir and continue cooking until golden and liquid has evaporated, 8-10 minutes total. Transfer to a plate and set aside.
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Cook aromatics. Add remaining 1 tablespoon oil to the pot. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant.
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Simmer soup base. Add white beans, vegetable broth, sherry (if using), thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Blend and finish. Using an immersion blender, blend about half the soup until smooth while leaving some beans whole for texture. Alternatively, transfer 2 cups to a blender, puree, and return to pot.
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Add mushrooms and serve. Stir the sautéed mushrooms into the soup and heat through. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Recipe Notes
- Mushroom mix: Any combination works. Add dried porcini for intense flavor.
- Don't crowd: Sauté mushrooms in batches for proper browning.
- Storage: Refrigerate up to 4 days, freeze up to 3 months.
- Extra creamy: Add ¼ cup cashew cream or heavy cream.
Frequently Asked Questions
What mushrooms work best for this soup?
A mix of mushrooms creates the best flavor and texture. Cremini provide meaty body, shiitake add umami depth, and oyster mushrooms give a delicate texture. White button mushrooms work in a pinch. For more intensity, add some dried porcini soaked in warm water.
Why sauté the mushrooms separately?
Mushrooms release a lot of water when cooking. By sautéing them first until golden, you evaporate that liquid and develop deep, caramelized flavors. Adding raw mushrooms directly to soup results in a watery texture and less complex taste.
Can I skip the sherry?
Yes, the sherry is optional but adds wonderful depth. Substitute with a splash of white wine, a teaspoon of balsamic vinegar, or simply extra broth. Marsala wine is another excellent substitute that complements mushrooms beautifully.
How do I make this soup creamier?
Blend more of the soup for a creamier base. You can also add 1/4 cup cashew cream or coconut cream for vegans, or heavy cream for non-vegans. Stirring in a tablespoon of miso paste adds creaminess plus umami.
Can I use dried mushrooms?
Dried mushrooms add incredible depth. Soak 1 oz dried porcini in 1 cup warm water for 20 minutes. Use both the mushrooms and strained soaking liquid in the soup. This intensifies the mushroom flavor significantly.
