Cannellini Bean Soup with Porcini Mushrooms


This is a variation on Rufus’s Food and Spirits Guide for Cannellini Bean Soup. The day that I made this soup I had the mother-of-all-head-colds coming on. I didn’t have the time or temperament to soak beans for 8-hours; I needed an injection of garlic and onion, and the only thing with the truffles on the package was a red box of Lindt’s Lindor. So this is my quick and easy version of Greg’s more time-consuming and probably tastier Cannellini Bean Soup with Porcini Mushrooms. Do you have a quick and easy favourite soup recipe?

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Cannellini Bean Soup with Dried Porcini Mushrooms

2 tins cannellini beans, net weight drained 450-470g
500ml/2 cups chicken broth made from a cube
1/2 cup dried porcini mushrooms
1 tablespoon olive oil
½ yellow onion, medium chop
1 large garlic clove, grated
a splash of cream
salt and white pepper to taste
pinch dried chilli flakes (optional)
sprinkle of finely chopped chives

Drain and rinse the beans. Set aside. Toss the chopped onion and grated garlic into a large pot with the olive oil. Stir to moisten with oil, and then lower the heat, and pop the lid on tight. Let them sweat until transparent but not browned. While that’s going on, place the dried mushrooms in a one cup measuring jug and cover completely with boiling water so they turn from the texture of cardboard into mushrooms. This takes at least 30-minutes. Set several of the more nicely formed mushrooms aside, but toss the rest into large pot. Add the beans, the water from the mushrooms (watch out for grit and sand at the bottom!) and the chicken broth, and bring up to a simmer until warmed through completely. Take the pot off the heat, and with an immersion/hand blender whiz until everything is smooth. Adjust the seasonings: salt and white pepper. Add the chilli flakes, if you wish. Serve in big warm bowls, swirl in some cream, and then garnish with the reserved mushrooms and sprinkle the chives on top.

13 Comments Add yours

  1. Will says:

    This sounds dead yummy! I’ll be trying this soon.

    1. Misky says:

      It’s become one of our favs! Enjoy, Will. 🙂

  2. I was just craving soup, Misky, as the days are becoming (finally!) cooler. This recipe will be my excuse to finally buy an immersion blender, although my VitaMix does the heavy work so well. I would love to know where you source your dried mushrooms; my internet source “dried” up. There seems to be so much more variety online and the prices are better. I’m in the U.S. Thanks and Cheers!

    1. Misky says:

      Hi, and thanks for posting a comment. 🙂 I’m in the UK, and I can buy dried mushrooms in almost any supermarket. Have you tried a supermarket specialising in Chinese food? They use a lot of dried mushrooms in their cooking.

  3. Nothing wrong with going with canned. This looks great. Glad you played with it and liked it.

    1. Misky says:

      Totally yummy, Greg. I’m thinking next a splash of sherry might be nice. 🙂

      1. Two splashes. One for the cook, one for the soup!

  4. Misky, I must have missed Greg’s original recipe, but your version looks delicious. I love that it’s picked up the mushroom colour so well. I always have dried mushrooms lying around, so I’m going to try this!

    1. Misky says:

      Peder loved this soup, and we discovered that it’s excellent for his blood glucose levels, which means that it’s very healthy for all of us. 🙂

  5. Karen says:

    I keep canned cannellini beans in the pantry and can’t wait your soup now that the weather is cool. It looks so good. Hope you are feeling better.

    1. Misky says:

      I keep all sort of tinned lentils and beans in my pantry also; good for last minute stuff. Thanks for stopping by for read, Karen!

  6. I’m sure the mushrooms add a whole hit of flavour, I’m saving this one for my OH as he adores mushrooms !

    1. Misky says:

      It’s reeeeeeeally good. 😀

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