Mushrooms White Beans Soup in Coconut Broth

Best Mushrooms Bean Soup

5 from 1 vote

Course: Al La Carte, Lunch, Snack, Soup, Starters

Cuisine: American, Asian, Healthy

Keyword: Best White Bean Soup, Cream of Mushroom Soup, Mushroom Coconut Soup, Mushroom White Bean Soup

Prep Time: 10

Cook Time: 3 30

Servings: People

Calories: 502kcal

Author: Julietkitchen By Chef Yasmin

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)

Get Recipe Ingredients

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.,
Add in the cut up mushrooms, Quickly spread them out in the bottom of the pot. Let cook for 3 to 4 minutes, undisturbed.
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.
Add the onions. Sauté 2 to 3 minutes until fragrant.
Add in the leeks and celery. Mix. Cook 1 to 2 minutes until fragrant.
Add in the fresh thyme leaves, garlic, red pepper flakes, turmeric and coriander. Mix. Cook 30 to 60 seconds until fragrant.
Add in the beans. Season with salt. Mix.
Pour in the chicken or vegetable stock. Stir. Cover. Cook 15 to 20 minutes over medium low heat.
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)
Once the soup is pureed to your likeness, pour in the coconut milk. Turn the heat to medium. Stir.
Add back the mushrooms and any liquid it released. Stir and cook 2 to 3 minutes until the flavors are well incorporated.
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.
Serve and enjoy!

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.