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"Creamy" Mushroom Soup

A soup full of mushrooms, that gets it's 'creaminess' from pureed white beans instead of dairy.


  • 1 tbsp oil
  • 1 large onion diced (about 1.5 cups)
  • 4-6 cloves fresh garlic minced
  • 1.5 lbs fresh mushrooms sliced
  • 3 tsp dried thyme divided
  • 6 tbsp all-purpose flour
  • 4 cups beef stock
  • 1.5 cups white beans drained (1 can)
  • 4 tbsp fresh parsley chopped
  • salt and pepper to taste


  • If using dried beans, cook, drain and measure 1.5 cups into blender or food processor. If using canned beans, drain and add to blender or food processor. Add 1 cup of beef stock and blend until smooth. Set aside.
  • Heat oil in large pot over medium heat until it starts to shimmer. Add onion and saute 2-3 minutes, until softened. add garlic and cook about 1 minute more.
  • Add mushrooms and half of the dried thyme, cook 8-10 minutes, stirring occasionally.
  • Sprinkle flour over mushrooms, stir to mix and cook 2-3 minutes. Add beef stock, mix and bring to a boil. Reduce head to a simmer, cover and cook about 10 minutes, until thickened. Stir occasionally.
  • Pour in bean mixture, add parsley and remaining thyme and stir to incorporate. Season with salt and pepper to taste. Simmer 2-3 minutes until thoroughly heated.
  • Serve warm.