Mushroom & Bean soup
Print Recipe

Mushroom and Cannellini Bean Soup

Potent immune enhancing mushrooms, with garlic and onion form the base of this
delicious soup. The fibre ensures the soup feels nourishing and filling without the
need for further carbohydrate such as bread.






Prep Time30 mins
Cook Time1 hr
Servings: 4 as a starter
Cost: £2.5 pp

Ingredients

  • 20 g dried mushrooms
  • 2 tbsp olive oil
  • 1 large red onion, diced
  • 2 garlic cloves, crushed
  • 2 tbsp fresh thyme
  • 100 g fresh Shitake mushrooms, sliced
  • 300 g chestnut mushrooms, sliced
  • 700 ml vegetable stock
  • 400 g can cannellini beans, drained
  • seasoning to taste

Optional garnishes

  • 1 tbsp pine nuts, toasted
  • 1 dsp Extra virgin olive oil
  • a few drops of truffle oil
  • fresh thyme leaves

Instructions


  • 1. Soak the dried mushrooms in 150ml of warm water for at least 45
    minutes. Drain the dried mushrooms reserving the liquid.
    2. Heat the oil in a large saucepan on a medium heat. Sauté the red
    onion for five minutes. Add the garlic and thyme. Cook for one
    minute, then add the sliced fresh mushrooms.
    3. Cook the mushrooms until they are starting to turn golden. Add the
    drained (rehydrated) mushrooms and gently cook for a further seven
    minutes.
    4. Add the stock and the reserved, strained mushroom liquid (be careful
    not to add any granular bits, sometimes dried mushrooms leave when
    they are refreshed in water). Simmer gently for 10 minutes.
    5. Add the drained cannellini beans and season to taste (be careful with
    salt if you are using a stock cube and not fresh stock as this will often
    have added salt). Cook for 10 minutes, partially covered.
    6. Blend the soup until smooth. Check the seasoning. Return to the
    saucepan and simmer until ready to serve.
    7. Toast the pine kernels in a dry frying pan until golden. Garnish the soup with the pine nuts and a drizzle of olive oil (or truffle oil as a treat).
    Recipe by Heather Cuthbert and adapted for Vegan Natural Chef



Notes

You can add carrots and potatoes and serve like in the picture.