One-pot meals are the best. You don’t need any special equipment, and clean-up is fast. I think that’s what really made me want to try this Creamy Mushroom, White Bean and Rosemary Soup. Well, that and the fact that it sounded absolutely delicious and I’m sure my husband will love it. Cooking for two and all…
This post was originally published on August 16, 2017. The text and photos were updated on July 14, 2021. The review and rating have not been changed.
Hearty, filling, and totally comforting.
The Ingredients
The list of ingredients is long-ish, but nothing is on it you can’t easily find in your local grocery store. Nothing is very pricey, either. One thing I would have liked to have seen added to the list is butter or oil. It’s listed in the directions, and you probably have it on hand. But just in case you don’t…
Cooked carrots are one of the few foods I don’t like. I decided to use the minimum of 4. I love cooked celery, so I went in the opposite direction and used the maximum of 4 stalks.
Crimini mushrooms aren’t listed in my grocery store’s app, so I googled them to see if one of the fancy grocery stores in the area carried them. Turns out that my favorite store had them all along, just under another name: baby bella mushrooms.
Crimini is just another name for them, and they are really the same white mushrooms I normally buy. White mushrooms are the youngest, baby bellas are slightly older, and the large portabella mushrooms are fully mature white/button mushrooms.
As for the white beans, I went with great northern beans the first time I made this recipe and navy beans the second time. Cannellini might also work. I chose great northern and navy beans because they are on the small side, and that lets you get the rest of the vegetables and some broth onto a spoon. Cannellini beans are just a little too big for that, IMO.
The Process
Prep work for this Creamy Mushroom, White Bean and Rosemary Soup took 9 minutes, and that included chopping the vegetables, draining and rinsing the beans, and measuring out the flour and spices. The actual cooking time was 37 minutes, with a total time of 46 minutes.
Some amounts of ingredients and times in Step 1 aren’t specified, so this is how I did it:
- “…a few tablespoons of butter or oil…” = 2 tablespoons of salted butter
- The onions took 5 minutes to become translucent
- “…season with salt” = 1/2 teaspoon of coarse sea salt
- “Add more butter…” = 1 more tablespoon of salted butter
- And the celery softened after cooking for 10 minutes
I didn’t need to add any additional salt at the end, but I did add some freshly ground black pepper. The number of servings isn’t listed, but I got 6 filling bowls of soup out of this recipe.
One thing I noticed is this soup was good on the first day but great on the second. There’s something about letting soup sit overnight that allows the flavors to meld and the broth to thicken. It’s magical!
