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Dinner recipe · from the recipe book

Creamy Mushroom and Cannellini Soup with Parmesan

A velvety, earthy blended mushroom soup thickened with cannellini beans and potato, brightened with thyme, garlic and a nutty Parmesan finish.

Creamy Mushroom and Cannellini Soup with Parmesan

Ingredients

  • 9¾ cups sliced680 gWhite mushroomssliced
  • 2 cups350 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1½ medium300 gRusset potatoespeeled and diced
  • 1½ medium160 gYellow onionchopped
  • 2 stalks80 gCelerychopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 4 cups900 gVegetable broth
  • 1 cup (240 ml)240 gMilk, 2%
  • ⅓ cup grated40 gGrated Parmesan
  • 2 tsp2 gDried thyme
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp10 gLemon juice
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 4 slices128 gWhole-wheat breadtoasted and cut into strips

Steps

  1. Prep first: slice the mushrooms, chop the onion and celery, mince the garlic, peel and dice the potato, and chop the parsley. Set aside about a quarter of the mushrooms for the garnish.
  2. Heat one third of the olive oil in a Dutch oven over medium-high heat. Brown the reserved quarter of the mushrooms, about 6 minutes, then remove them to a plate.
  3. Add the remaining two thirds of the olive oil, the onion and the celery to the pot and cook over medium heat until soft, about 6 minutes.
  4. Add the remaining three quarters of the mushrooms and cook, stirring, until they release their liquid and it cooks off, about 10 minutes. Stir in the garlic and thyme for 1 minute.
  5. Add the potato, the cannellini beans and the vegetable broth. Bring to a boil, then cover and simmer until the potato is very tender, about 20 minutes.
  6. Take the pot off the heat and stir in the milk. Blend with an immersion blender until smooth, or carefully blend in batches with the lid vented.
  7. Rewarm gently without boiling, then stir in the Parmesan, the lemon juice, the salt and the black pepper.
  8. Ladle into bowls and top with the browned mushrooms and the parsley. Serve with the toasted whole-wheat bread strips for dipping.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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