Mushroom Soup

Mushroom Soup

Now that we’re a few days into September, I’m doing a soup dance to coax the cooler weather our way.  Ya’ll know how much I loooove a good bowl of soup.  It’s one of those classic comfort meals I could eat almost every day.  One of my personal favorites is mushroom soup.  I’m salivating just thinking about it!  If it wasn’t normally laden with heavy cream I would probably keep it stocked in the fridge.  Being the food lover I am, I honestly don’t pay much attention to what I eat.

However, when I took a couple weeks to observe my habits, I realized there were a couple of things I wanted to be a little more conscious about consuming.  Primarily sugar, dairy and grains.  Not cut them out completely, that’s cruel and unusual punishment for a person like me, just be conscious of how much and how often I’m eating them.  It’s a great opportunity for me to think outside the box in the kitchen and experiment with new dishes that are not only healthy, but delicious.  I refuse to eat food that  doesn’t taste good.  Whether I’m being good or bad,  it has to taste good.;)

Since I’ve had a hankering for mushroom soup, I thought I’d play around with a healthier version of the rich, creamy, over the top delectable one I like so much.  I’ve gotta say, this pot of soup definitely put a smile on my face.  There’s barely any fat in it at all because of a different way I started the soup AND it’s completely vegan.  Lucky bonus if you are vegan, which I am not normally.  However, I certainly don’t mind when a yummy vegan meal like this one finds it’s way into my diet.  The other great thing about this soup is you can make it in under 30 minutes.  Very helpful when you need a quick and easy dinner to feed hungry mouths.

Mushroom Soup

Serves 4


  • 3 8oz packages of sliced baby bella mushrooms
  • 1 cup of chopped sweet onion
  • 1 15oz can of cannellini beans
  • 3-4 cups of vegetable broth/stock
  • 1 heaping tablespoon of chopped fresh thyme
  • salt and pepper to taste
  • *special equipment: Blender and/or emersion blender


Heat up a dutch oven (or stock pot) over medium heat.  Pour 1/4 cup of the vegetable stock into the pot and add the onion.  Cook the onion until it’s translucent and lightly browned, about 8-10 minutes.  You may need to add 1-2 more tablespoons of the stock to keep the onions from sticking to the bottom of the pan.

When the onion has cooked through, add in the mushrooms and fresh thyme and allow the mushrooms to cook down. This will take another 8-10 minutes.  There is no need to add more stock at this point because the mushrooms already have quite a bit of water in them.  They will release the water once they are heated up, which will prevent any sticking to the pot.

While the mushrooms are cooking, rinse and drain the cannellini beans.  Blend the beans with about 1/2 cup of room temperature stock until the beans are completely smooth.

Pour the bean mixture into the pot with the mushrooms and add in the remaining stock.  Stir to combine and cook the soup for about 5-10 minutes until it’s hot.

*You can stop at this point and serve the soup or you can blend a portion of it to add to the creaminess factor with either a regular blender or a hand held emersion blender.  If you use a regular blender, you will need to let the soup cool quite a bit before blending it.  A little heads up, if you don’t allow it to cool and place the top on the blender it will explode.  The best thing to do is to allow it to cool and then blend a cup at a time placing a kitchen towel over the top of the blender instead of the actual blender top.  If you’re using a handheld emersion blender you can blend the soup while it’s hot.

Mushroom Soup Mushroom Soup