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Creamy Roasted Mushroom and Cannellini Bean Soup

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Author Andrea Meyers

Ingredients

  • 1 ounce dried porcini mushrooms
  • 4 cups ~1 liter boiling water
  • 24 ounces 681 g baby portabella or cremini mushrooms, washed, trimmed, and quartered
  • 5 tablespoons olive oil, divided
  • 3 rosemary sprigs
  • 6 thyme sprigs
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound 454 g sweet onions, thinly sliced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cups cooked cannellini beans
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups 480 ml milk
  • 2 tablespoons chopped parsley

Instructions

  • Soak the dried porcini mushrooms in the boiling water until soft, about 20 minutes. Strain the mushrooms, reserving the liquid. Finely chop the porcinis and set aside.
  • While the porcinis soak, preheat the oven to 375° F/190° C.
  • Toss the the baby portabella mushrooms with 3 tablespoons of the olive oil and a sprinkle of kosher salt and black pepper. Arrange on the prepared baking sheet and place the rosemary and thyme sprigs on top of the mushrooms. Roast until the mushrooms begin to release their liquid, then drain off the liquid and combine with the porcini broth. Return the mushrooms to the oven and continue roasting until brown and tender, about 20 to 30 minutes. Discard the herbs. Chop about 1 cup of the mushroom quarters and set aside.
  • Warm the remaining two tablespoons of olive oil and sauté the onions, carrots, and celery until soft. Add the porcinis, quartered baby portabellas, cooked cannellini beans, and mushroom broth. Bring to a boil, then reduce heat and cook covered until the beans are soft, about 20 minutes. Stir in the milk and parsley and allow it to warm. Season with additional kosher salt and freshly ground pepper to taste. Puree in the blender, dividing into batches as necessary.
  • Serve with some of the chopped roasted mushrooms on top.

Notes

Equipment
2-quart pot with lid
baking sheet lined with foil
6-quart heavy bottom pot with lid.
Recipe Notes
For a lighter mushroom flavor, use 1/2 ounce of dried porcini mushrooms for the broth.
This is a delicious, hearty soup for a meatless dish, but if you feel like indulging, it’s also fabulous with a little bacon crumbled on top.