Dinner for 4
Mushroom Bean Soup
This creamy soup combines browned mushrooms, beans, garlic, and herbs in a thick vegetable broth.
$3.21per serving $$
40 minstart to table
4servings
AmericanVegetarianFamilyLunchesDinnersCold-weather comfortWinter
Ingredients
- 1 lb baby bella mushrooms
- 2 tbsp olive oil
- 1 yellow onion
- 3 cloves garlic
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 2 tbsp flour
- 3 cups low-sodium vegetable broth
- 15 oz cannellini beans
- 2 oz cream cheese
- 1/4 cup heavy cream
- rosemary
- parmesan cheese
- crushed red pepper flakes
- parsley
Steps
- Clean and slice the mushrooms, dice the onion, and mince the garlic.
- Heat the olive oil in a large pot over medium heat, then cook the mushrooms and onion for 8 minutes.
- Add the garlic, thyme, salt, and pepper, and cook for 1 minute.
- Melt the butter into the pot, stir in the flour, and cook for 2 minutes.
- Gradually stir in the broth, then add the drained beans and simmer for 12 minutes.
- Stir in the cream cheese and heavy cream, then cook for 5 minutes until smooth; add rosemary, Parmesan, red pepper flakes, and parsley if desired.
Main ingredient on sale this week? See what to make with canned beans on sale.
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