A delicious Mushrooms and White Bean Soup cooked in coconut milk.
This Mushrooms White Bean Soup is an amazingly delicious version of Mushroom Soup. There are many variations of mushrooms soup ranging from some in a clear broth to cream of mushroom or the fancy Thai versions. Interestingly, this recipe breaks all the rules. It lies somewhere amongst the variety. A cousin of the Thai mushroom soup, perhaps.
Nevertheless, let’s talk about why this soup is so delicious. First and foremost, it’s a good practice to layer the flavors. Meaning, cook each ingredient or one or two of them in stages. At minimum, cook those mushroom before adding them to the soup. This makes it a flavor gem. This layering process, allows each ingredient to maximize developing great flavors. Hence when the soup comes all together, the taste is amazing.
Moreover, using the Cannellini beans in this soup worked perfectly. It helps to thicken the broth, which included chicken stock and coconut milk. For vegetarians and vegans, the chicken stock can be replaced with vegetable stock or plain old water. Further, not only does the Cannellini beans aids in the creaminess of the soup, but flavor is not overpowering. Therefore the mushrooms and the coconut flavors shines through as the stars.
What types of mushrooms are best for making this mushroom soup and how to vary the soup taste?
Additionally, the types of mushrooms that works in this soup can vary. The favorites are the baby Bellas and regular portobellos. They are very meaty, hearty and packs on an incredible taste. Hence, the reason we love them. Some good substitutions include creminis or shiitakes. The shiitakes takes on a chewer texture and milder flavor than the portobellos.
This Mushrooms White Bean Soup uses quite a bit of coconut milk as well as the stock. Therefore the broth is thinner. For a thicker textured broth, if that’s the preference, reduce both the stock and coconut milk. Also, for a less coconut milk taste use half of the recipe quantity suggestion. In addition, choose a good coconut milk like this Jamaican Choice Coconut Milk. This flavor is lighter than other brands that I’ve used in the past. The coconut milk rounds out the flavor along with a splash of freshly squeezed lime juice.
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Ingredients
- 1/4 Cup Extra Virgin Olive Oil
- 1 1/2 pounds portobello mushrooms sliced. (I used a mixture of baby Bella Mushrooms, quartered and large Portobellos sliced)
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 medium onion Peeled and diced
- 1 medium leek Sliced and rinsed thoroughly
- 2 celery stalks roughly chopped
- 2 teaspoons fresh thyme leaves
- 4 cloves garlic peeled, and roughly chopped
- 1 teaspoon red pepper flakes (adjust for your heat tolerance
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 15 ounces Cannellini beans
- 2 cups chicken broth or vegetable stock
- 2 cups coconut milk (can adjust the amount of coconut milk based on your taste bud) 1 cup of the milk also works well.
- 1 lime juiced (Optional)
Instructions
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In a 4 quart stock pot, add the extra virgin olive oil. Heat until hot using medium flame.
Note: When the oil starts to show ripples it's ready.,
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Add in the cut up mushrooms, Quickly spread them out in the bottom of the pot. Let cook for 3 to 4 minutes, undisturbed.
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Season with salt and freshly ground black pepper to taste. Mix and cook an additional 1 to 2 minutes. Remove the mushrooms to a bowl or plate.
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Add the onions. Sauté 2 to 3 minutes until fragrant.
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Add in the leeks and celery. Mix. Cook 1 to 2 minutes until fragrant.
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Add in the fresh thyme leaves, garlic, red pepper flakes, turmeric and coriander. Mix. Cook 30 to 60 seconds until fragrant.
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Add in the beans. Season with salt. Mix.
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Pour in the chicken or vegetable stock. Stir. Cover. Cook 15 to 20 minutes over medium low heat.
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Turn off the stove. Use an immersion blender and purée. Some small lumps are okay. Alternatively, for a smoother soup texture, use a blender and blend until somooth. (Be sure to blend in batches if necessary)
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Once the soup is pureed to your likeness, pour in the coconut milk. Turn the heat to medium. Stir.
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Add back the mushrooms and any liquid it released. Stir and cook 2 to 3 minutes until the flavors are well incorporated.
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Turn off the stove. If using lime juice. Pour it in and stir.
Alternatively, instead of using lime juice, serve the soup with lime wedges on the size to cater to individual preferences.
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Serve and enjoy!
Recipe Notes
This soup uses a good amount of coconut milk, but the milk can be cut in half.
Additionally, instead of using coconut milk, heavy cream can be substituted. Use 1/4 to 1/2 cup but don’t cook for more than a minute or two.
Lots of great flavors in that soup. would be nice on a cold winter day
Thanks. It is. Best Regards.