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    You are in: Home / Low-cholesterol / Creamy Mushroom Soup With Little White Beans Recipe
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    Creamy Mushroom Soup With Little White Beans

    Creamy Mushroom Soup With Little White Beans. Photo by breezermom

    1/3 Photos of Creamy Mushroom Soup With Little White Beans

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Nif's Note:

    This is a great healthy soup recipe that can easily be vegan - just use veggie broth and skip the dairy! You can use plain old button mushrooms but I really enjoyed this with oyster and baby portobello mushrooms. I also chose sherry and evaporated milk and it turned out great. This is a modified version of a recipe that I got from our health region's magazine. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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)
    • 1/2 cup cream (optional) or 1/2 cup evaporated skim milk (optional)
    • salt and pepper

    Directions:

    1. 1
      Clean the mushrooms. Slice half of them and finely chop the other half.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Turn the heat off and stir in milk or cream. Salt and pepper to taste.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on January 25, 2013

      55

      Great recipe and soup. It was hearty enough to be tonight's dinner with some crackers and almost too easy to make. The vote was that both DH and I would enjoy this again soon. I'll need to get more mushrooms I used all I had. I just used cermini's but I'll buy a mix for next time. It's a keeper recipe for me. :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2011

      55

      We really enjoyed this soup. I skipped the dairy and flour and blended the soup to make it thick and creamy. So easy, quick and tasty - a keeper! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2011

      55

      I loved this! I halved the recipe, and used a mix of porcini, oyster, portobello, and button mushrooms. My porcini's were dried, so I used the broth from their soaking as part of my broth. I really enjoyed the beans in this....added just a little something that I really appreciated. Although I halved the recipe, I did not decrease the garlic. I used sherry, because that is what I had at home. Thanks so much for sharing your yummy recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Creamy Mushroom Soup With Little White Beans

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 240.0
     
    Calories from Fat 44
    18%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.3 mg
    0%
    Sodium 1019.6 mg
    42%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 8.6 g
    34%
    Sugars 6.5 g
    26%
    Protein 11.7 g
    23%

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