FROM THE CLEAR SYNC KITCHEN / soup
Creamy Mushroom White Bean Soup
Savory mushroom soup with white beans, thyme, and parmesan
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The ingredients
Listed major allergens: Milk, Wheat. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Heat oil and butter in a wide pot. Brown mushrooms in two batches over medium-high heat, allowing 12 to 15 minutes total, then return all mushrooms to the pot.
- 02
Add onion, celery, garlic, thyme, salt, and pepper and cook 5 minutes until softened.
- 03
Sprinkle flour over vegetables and stir 2 minutes to coat and cook out raw taste.
- 04
Pour in broth gradually, stirring, and bring to a gentle simmer. Cook 10 minutes until lightly thickened.
- 05
Stir in beans and simmer 5 minutes until heated through.
- 06
Reduce heat, stir in cream and warm gently. Remove from heat; add the cheese gradually while stirring.
- 07
Stir in lemon juice and 1 tbsp parsley. Serve with the remaining 1 tbsp parsley.
Ladle creamy with mushrooms and beans in every spoonful and shower with parsley.
Make tomorrow easier
Refrigerate for up to 3 days. Reheat gently to 165°F; avoid a hard boil. Freezing may separate the cream. Sample recipe; not kitchen-tested. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Browned mushrooms and thyme give deep savory flavor while beans and cream make the broth silky and spoonable.
Plant-iron intake
Beans contribute plant iron. Use this connection only when your clinician has recommended supporting iron intake.
NIH · Iron ↗