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Two bowls of creamy mushroom soup topped with microgreens and a drizzle of oil, surrounded by sliced bread, dried mushrooms, fresh dill, garlic, and two gold spoons on a rustic surface.
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Creamy Mushroom And White Bean Soup

This mushroom and white bean soup is creamy, rich, and comforting without dairy. It’s a nourishing, vegan, Polish-inspired soup that delivers deep savory flavor using simple ingredients and classic techniques.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: European, Polish
Keyword: Creamy Mushroom And White Bean Soup
Servings: 4
Calories: 302kcal

Equipment

Ingredients

  • 2 lbs Mushrooms bella and portobello
  • 1 Onion medium, diced
  • 1 Leek sliced
  • 2 tsp Olive oil
  • 4 cloves Garlic minced
  • 2 cans White beans Canellini
  • 2 tbsp Tarragon chopped
  • 2 tbsp Thyme chopped
  • 50 oz Vegetable broth minced
  • Yogurt for serving, optional
  • Cashew cream for serving, optional

Instructions

  • Dice the onions and slice the leeks.
    2. Sauté onions and leeks in the Dutch oven over medium heat for 10 minutes, until browned.
    3. Add the mushrooms and let them cook slowly, allowing their moisture to release and their flavor to deepen.
    4. Garlic, thyme, and tarragon are added next, just long enough to bloom.
    5. Then add white beans and vegetable broth. Simmer for 40 minutes.
    6. Add salt and black pepper.
    7. Cool a bit, then blend in a high-speed blender.
    8. Serve with a little sautéed mushrooms or yogurt.

Nutrition

Calories: 302kcal | Carbohydrates: 53g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1445mg | Potassium: 1642mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1440IU | Vitamin C: 18mg | Calcium: 198mg | Iron: 8mg