Creamy Mushroom Soup With Little White Beans

Recipe by Nif_H
READY IN: 35mins


  • 1
    lb mushroom (any combination of button, shiitake, crimini, oyster and portobello)
  • 1
    tablespoon olive oil
  • 1
    small onion, finely chopped
  • 3
    garlic cloves, crushed
  • 3
    tablespoons sherry wine or 3 tablespoons brandy
  • 1
    tablespoon flour
  • 4
    cups broth (chicken, beef or vegetable)
  • 1
    (19 ounce) can white kidney beans, drained and rinsed (or other small white beans)
  • 12
    cup cream (optional) or 1/2 cup evaporated skim milk (optional)
  • salt and pepper


  • Clean the mushrooms. Slice half of them and finely chop the other half.
  • In a large pot, heat olive oil over medium-high heat. Add mushrooms, onion and garlic. Stirring frequently, saute until the moisture evaporates and the mushrooms begin to turn golden, about 10 minutes.
  • Add the sherry and cook until it evaporates. Add the flour and cook, stirring, for 1 minute. Add the stock and beans and bring to a simmer. Reduce the heat to low and cook for about 15 minutes.
  • Turn the heat off and stir in milk or cream. Salt and pepper to taste.