Creamy White Bean & Mushroom Soup

Written By Shane Wykoff

Creamy White Bean & Mushroom Soup. No Cream Needed.

This is one of those soups that tastes rich and comforting without actually needing cream. The body comes naturally from white beans and potato, while sautéed mushrooms add depth and texture. Onions, leeks, garlic, herbs, and a lot of black pepper make the base fragrant and savory, and a little drizzle of olive oil at the end keeps everything bright.

It’s simple, filling, and perfect for a quiet homemade meal.

Ingredients

  • 1 tbsp olive oil, plus a little extra for the mushrooms

  • 1 medium onion, chopped

  • 1 Japanese long onion or leek, thinly sliced

  • A bunch of garlic cloves, chopped

  • 1 medium potato, about 150–180 g, cut into small cubes

  • 1 can of cannellini beans, drained and rinsed

  • 150–200 g champignon mushrooms, sliced

  • 700 ml vegetable or chicken stock

  • 1 tsp dried thyme, or a small amount of rosemary

  • Salt, to taste

  • Black pepper, to taste

  • Chopped parsley, for serving

  • Extra virgin olive oil, for drizzling

Shane Wykoff
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