Creamy mushroom white beans soup | Milkbottle

Creamy mushroom white beans soup

Cooking in the Barn

Creamy mushroom-white beans soup with garlic croutons.

Mushrooms and white beans, such a delicious pairing. The beans give this soup a wonderfully creamy consistency.

Creamy mushroom-white beans soup with garlic croutons
1tbsp olive oil
2 onions, finely chopped
4 cloves of garlic, crushed
1tbsp lemon thyme leaves
1x 400g can cannellini beans, drained and rinsed
30g dried porcini mushrooms, soaked in 500ml boiling water 750ml chicken stock
125ml cream
30g unsalted butter
100g chestnut mushrooms
200g Swiss brown mushrooms, quartered
120g sour cream, to serve
for the garlic croutons:
140g fresh sourdough breadcrumbs
1 clove of garlic, crushed
1tbsp lemon thyme leaves
1tbsp olive oil
sea salt
freshly ground black pepper
Serves 4-6

Preheat the oven to 200ÂșC.
Start with making the garlic croutons.
Place breadcrumbs, garlic, lemon thyme, olive oil, salt and pepper in a bowl and mix to combine well. Arrange on a baking tray and bake in the oven for 8-10 minutes or until golden and crisp.
Remove from the oven and set aside.
Place a large, deep saucepan over medium heat.
Heat the oil, add the onion and garlic to the pan and fry gently for while stirring for 4-5 minutes or until softened.
Stir in the lemon thyme, beans, porcini mushrooms and their liquid, the stock, salt and pepper.
Raise the heat and bring to a boil.
Lower the heat and simmer for 12-15 minutes or until slightly thickened.
Stir in the cream and simmer for a further minute.
Remove from the heat and blend smooth with a handheld electric blender.
Set aside and keep warm.
Place a large frying pan over high heat.
Melt the butter in the pan and fry the mushroom in batches for 3-4 minutes or until golden.
Sprinkle the mushrooms with salt and pepper and stir into the soup.
Ladle the soup into bowls and top with the sour cream and croutons.
Serve immediately.

Image: Chris Court via Taverne Agency, styling Steve Pearce, editing recipe Leonoor Ottink

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