Best Mushroom And Bean Soup Recipes

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SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP



Sunny's Easy White Bean and Mushroom Soup image

Provided by Sunny Anderson

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small
2 frozen sauteed chopped onion cubes
1 thick sprig fresh thyme
Kosher salt and freshly ground black pepper
4 mini sweet peppers, small dice
1 tablespoon grained Dijon mustard
4 cups vegetable stock
One 15.5-ounce can white beans, rinsed
1 cup shredded kale, optional, further chopped
Lemon wedge, for spritzing
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Steps:

  • In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
  • Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
  • Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

CREAMY MUSHROOM, BARLEY AND LIMA BEAN SOUP



Creamy Mushroom, Barley and Lima Bean Soup image

There is nothing better than a nice big bowl of homemade creamy mushroom and barley soup with some lima beans. Using a slow cooking crock pot for this recipe makes it a very easy one to make and enjoy.

Provided by SkipperSy

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 17

1 portabella mushroom (two small or one big one)
8 ounces white button mushrooms (small package)
1 carrot (medium size)
3 cups beef stock (can or beef cubes)
1/4 cup barley
2 tablespoons margarine (or butter)
2 tablespoons basil leaves (fresh basil finely chopped)
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon garlic salt
1/8 teaspoon Mrs. Dash seasoning mix
1 pinch white pepper
1/4 cup lima beans (frozen)
1/4 cup half-and-half cream
1/4 cup bristol cream, Harveys
1/4 lb swiss cheese
1/4 cup basil (slightly chopped) or 1/4 cup arugula leaf (slightly chopped)

Steps:

  • PREPARATION:.
  • Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
  • Clean the white button mushrooms and slice into big pieces, set aside.
  • Clean the carrot and then cut into diagonal slices, set aside.
  • Cut into thin slices the swiss cheese and set aside.
  • COOKING INSTRUCTIONS:.
  • This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, ½ hours cooking time.
  • Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
  • Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
  • Step #3- Next add the half & half cream, Harvey's Bristol Cream, a quick stir and cook for ½ hour.
  • Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
  • Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
  • Enjoy!
  • NOTES:.
  • You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
  • This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.

Nutrition Facts : Calories 267.8, Fat 16.4, SaturatedFat 7.6, Cholesterol 31.7, Sodium 852.8, Carbohydrate 17.2, Fiber 3.9, Sugar 2.9, Protein 14.8

POTATO, MUSHROOM, AND BLACK BEAN SOUP



Potato, Mushroom, and Black Bean Soup image

Simple, healthy soup with no necessary extra salt, sugar, oils, or processed food or what not. I had the idea for the recipe while reading Dr. Neil Fuhrman's book 'Eat to Live,' where he suggested making your own tomato paste with tomatoes, garlic, and onions; I figured that'd make an excellent soup base! It also goes wonderfully with fresh biscuits.

Provided by My Beloved's

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 11

7 tomatoes, or more to taste
1 sweet onion, chopped
5 cloves garlic, minced
2 tablespoons dried basil
1 tablespoon chives
1 pinch grated orange zest
1 pinch grated lemon zest
2 potatoes, diced, or more to taste
4 crimini mushrooms, or more to taste
1 ½ cups cooked black beans, or to taste
2 teaspoons salt

Steps:

  • Puree tomatoes in a food processor.
  • Pour pureed tomatoes into a large pot and place over medium heat. Stir onion, garlic, basil, chives, orange zest, and lemon zest into the tomatoes; cook at a simmer until slightly frothy, 7 to 10 minutes.
  • Stir potatoes, mushrooms, black beans, and salt into the tomato mixture; continue simmering until the potatoes are tender, at least 30 minutes.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 24.8 g, Fat 0.5 g, Fiber 6.7 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 768.7 mg, Sugar 4.6 g

SPINACH AND MUSHROOM BLACK BEAN SOUP



Spinach and Mushroom Black Bean Soup image

This is a slight variation on the standard quick recipe for Black Bean soup, but I find it is much more rich and thick this way, and is a good way to get in those extra vegitable servings. Other veggies could be used as well, and you can use veggie broth instead of chicken.

Provided by sarcare

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 (15 1/2 ounce) cans black beans
1 cup salsa
1 (14 1/2 ounce) can chicken broth
2 teaspoons cumin
1/4 teaspoon cayenne pepper
3 cups spinach
1 cup mushroom
2 tomatoes, pealed

Steps:

  • Drain and rinse the black beans and wash the veggies.
  • Put two cans of the black beans in a blender with the broth, salsa, cumin, and pepper.
  • Blend for two minutes.
  • Add spinach and mushrooms, and blend for another four minutes, or until smooth.
  • Pour into soup pan with remaining can of black beans, and cook for 20-25 minute.
  • Serve as is, or with sour cream and corn chips.

Nutrition Facts : Calories 373.8, Fat 2.5, SaturatedFat 0.6, Sodium 752.7, Carbohydrate 65.2, Fiber 23.3, Sugar 4.4, Protein 26.2

WILD MUSHROOM AND CRANBERRY BEAN SOUP



Wild Mushroom And Cranberry Bean Soup image

Provided by Moira Hodgson

Categories     soups and stews, appetizer

Time 2h

Yield 6 - 8 servings

Number Of Ingredients 20

3 ounces dried shiitake or porcini mushrooms
3 shallots, coarsely chopped
3 tablespoons extra-virgin olive oil
5 garlic cloves, minced
4 stalks celery, diced
1 Spanish onion, diced
2 leeks, white part only, coarsely chopped
1/2 pound dried borlotti or cranberry beans
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves, chopped
bay leaves
1/2 teaspoon cayenne pepper
Freshly ground pepper to taste
1 bunch broccoli rabe
1/2 pound oyster mushrooms, quartered
1/2 pound shiitake mushrooms, sliced
1/2 pound crimini mushrooms, sliced
2 tablespoons balsamic vinegar (or to taste)
1 teaspoon coarse sea salt (or more to taste)
1 bunch chives, chopped

Steps:

  • Simmer the dried mushrooms and shallots in two quarts water for 20 minutes. Meanwhile, heat the olive oil in a large stock pot and cook the garlic, celery, onion and leeks until soft.
  • Strain the mushroom stock into the vegetables. Add the beans, thyme, rosemary, bay leaves, Cayenne and freshly ground pepper to taste (about a teaspoon). Bring to a boil, cover and simmer until the beans are cooked, stirring occasionally (they will take 45 to 90 minutes, depending on their age).
  • Cut and discard the tough stalks from the broccoli rabe and coarsely chop the leaves and flowers. Add them to the beans with the fresh mushrooms and cook 12 minutes. Season to taste with balsamic vinegar and salt.
  • Garnish the soup with chives and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 6 grams

WILD MUSHROOM AND NAVY BEAN SOUP



Wild Mushroom and Navy Bean Soup image

Make and share this Wild Mushroom and Navy Bean Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup unsalted butter
1 1/2 lbs wild mushrooms, sliced
3 garlic cloves, minced
1 cup thinly sliced green onion
1/2 teaspoon salt
2 tablespoons all-purpose flour
6 cups beef stock or 6 cups mushroom stock
1/2 cup dry white wine
2 (14 ounce) cans navy beans, drained and rinsed
1 cup whipping cream
cayenne pepper, a pinch (or to taste)
fresh ground black pepper
1/4 cup minced fresh chives

Steps:

  • In a big soup pot, melt butter over medium heat.
  • Add in mushrooms, garlic, green onions, and salt; saute until mushrooms have released their liquid and are browned, about 10 minutes.
  • Sprinkle with flour and saute for 2 minutes.
  • Gradually whisk in stock and wine.
  • Add in beans and bring to a boil, stirring often.
  • Decrease heat and simmer for about 20 minutes to blend the flavors.
  • Stir in cream, cayenne, and salt/black pepper to taste; reheat over medium heat until steaming, stirring often.
  • Ladle into heated bowls and garnish with chives.

Nutrition Facts : Calories 465, Fat 24.2, SaturatedFat 14.5, Cholesterol 74.7, Sodium 1426, Carbohydrate 43.6, Fiber 15.6, Sugar 3.4, Protein 18.8

MUSHROOM AND BEAN SOUP



MUSHROOM AND BEAN SOUP image

Categories     Bean     High Fiber

Yield 4 servings

Number Of Ingredients 12

½ cup extra-virgin olive oil
1 whole bermuda onion,
7 tbsp chopped fresh cilantro
12 oz young porcini mushrooms (or other wild mushrooms, such as portobello, shitake, and oyster, cleaned and sliced into thin slices)
12 oz chickpeas, soaked overnight
1 dash salt
1 dash black pepper
1 cup white wine
4 whole ripe plum tomatoes, peeled, seeded, and sliced
1 ½ cup beef stock, heated to boiling
4 slices tuscan bread
2 tbsp chopped fresh marjoram (1/2 tsp dried)

Steps:

  • Drain the chick peas, and rinse under cold, running water. Place in a pot, cover with water, and cook over medium heat for 30 minutes or until tender. Drain. Heat 1/4 cup of the oil over medium heat in a skillet; add the onion, celery, and parsley and cook until the onion is lightly browned. Add the mushrooms, chick peas, salt, and pepper; cook for 3 minutes, stirring often with a wooden spoon. Add the wine and allow it to evaporate completely. Add the tomatoes and the hot broth; cook over medium heat, covered, for 15 minutes. Place the bread in separate bowls; add the soup, drizzle with the remaining oil, sprinkle with marjoram, and serve hot.

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