Creamy Mushroom Soup to Warm Your Heart and Soul

This creamy mushroom soup is a comforting hug in a bowl, featuring earthy mushrooms and white beans for a nourishing meal.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 cups

Course: Appetizers

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 lb Mushrooms (button and cremini) A mix adds deep umami flavor and texture.
6 tbsp Salted Butter Use unsalted if you prefer to control salt levels.
3 Shallots Adds a mild onion flavor.
½ large Carrot Can be omitted for a low-carb version.
6 cloves Garlic Adjust according to taste.

For the Flavoring

2 tbsp White Wine Substitute with vegetable broth for a non-alcoholic option.
1 tbsp Dried Provencal Herbs Mix Italian seasoning works as an alternative.
1 tsp Dried Tarragon Omit if unavailable.
¼ tsp Nutmeg Optional but enhances richness.

For the Creaminess

2 cups Vegetable Stock Homemade stock works beautifully.
⅓ cup Double (Heavy) Cream Coconut cream can be a great dairy-free option.
½ cup Grated Pecorino or Parmesan Consider nutritional yeast for a vegan alternative.
14 oz Canned White Beans Adds creaminess and body.

Equipment

Slow Cooker

Method

Step-by-Step Instructions

Set your slow cooker to HIGH and add 6 tablespoons of salted butter, allowing it to melt for about 5 minutes.
Once the butter has melted, incorporate 3 chopped shallots, ½ large chopped carrot, and 6 minced garlic cloves into the slow cooker.
Add 2 pounds of mixed mushrooms along with the dried Provencal herbs mix and 2 tablespoons of white wine. Stir well, cover, and let it cook for approximately 3 hours.
After 3 hours, gently stir the mixture. If it looks overly watery, give it another 30 minutes to reduce.
Add in a 14 oz can of drained white beans and pour in 2 cups of vegetable stock; stir to combine. Cover for an additional 1 to 2 hours.
Using an immersion blender, blend the soup until it reaches your desired smoothness.
Stir in ⅓ cup of heavy cream and ½ cup of grated Pecorino or Parmesan cheese, allowing it to melt.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store leftover soup in an airtight container for up to 4 days; freeze in portioned containers for up to 2 months.

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