This Creamy Portobello Mushroom Soup with white beans is the ultimate comfort food, and it's high in fibre. You'll love this delicious vegetarian soup!
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Ingredients in portobello mushroom soup
Oh, my little love affair with mushrooms…
This portobello mushroom soup is the perfect comfort food on a cold dreary day and it's vegetarian too! Here's what you need to make it:
- shallots
garlic - A mix of portobello, cremini and button mushrooms
- red wine
- flour
- white beans
- vegetable broth
- thyme (fresh or dried)
- milk
- kale
How to make portobello mushroom soup
This creamy mushroom soup is filled with earthy, rich portobellos, along with some nutty flavoured creminis and my favourite, classic button mushrooms. And there's a TON of them in this soup, so you don't have to worry about them shrinking and there not being enough of them.
Here's how to make this delicious, creamy soup:
- Saute shallots and garlic in a large pot for 30 seconds. Add mushrooms and cook for 4-5 min until liquid starts to release.
- Add red wine and flour, whisking to remove lumps.
- Add white beans, broth, thyme, salt and pepper, bringing to a boil then simmering for 20 min.
- Stir in milk, then cook for another 5 min. Remove from heat and stir in kale. Serve immediately and enjoy!
Ingredient substitutions and notes
Beans – You can find canned white kidney beans with the rest of the canned legumes at your local grocery store, but if they don't have them you can use regular kidney beans or chickpeas. You can also use 1 cup dried green lentils instead.
Mushrooms – I recommend a mix of portobello, cremini and button mushrooms but you can use any type of mushroom, and also use just one variety or a greater variety. Oyster and shiitake mushrooms would also be a great addition to this soup!
Milk – I used regular 2% milk in this recipe, but you can use other non-dairy varieties such as almond, coconut, cashew or soy milk. Keep in mind that coconut milk will alter the taste of the soup slightly.
Kale – Instead of kale, you can use spinach or chard, or any other type of leafy green of your choosing.
Red wine – Red wine is an optional add-in that makes the broth of this soup richer and more delicious. You can also use white wine, or just omit altogether.
Thyme – Fresh thyme is the best in this recipe, but dried works as well. You can also omit the thyme altogether and add fresh parsley or basil.
Storing and reheating
You can store the leftovers of this soup in the fridge up to 5 days. Reheat in the microwave for 2-3 minutes, stirring halfway through. The leftovers reheat and taste just like new, so this is a great make-ahead recipe.
Freezing portobello mushroom soup
You can also freeze this recipe in individual servings in glass bowls with lids. Reheat in the microwave for 6-7 minutes, stirring halfway through. You can reheat right from frozen, or you can defrost in the fridge overnight and then reheat in the microwave for 1-2 minutes.
What to serve with creamy mushroom soup
This mushroom soup is great on its own, but you can always have some sides along with it! Here are my suggestions:
- Crusty bread and butter
- Naan bread, for dipping
- Side salad
- Roasted broccoli or cauliflower
- Some more protein, such as cooked chicken, steak or shrimp
More mushroom recipes
Looking for even more mushroom recipes besides this Portobello Mushroom Soup? You know I've got you!!! Here's some of my personal faves:
- The Keg Mushrooms Neptune Copycat
- Sausage and Mushroom Stuffed Acorn Squash
- One Pan Creamy Chicken Quinoa with Mushrooms
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
- Freeze this recipe in glass microwave-safe bowls up to 3 months
Meal prep challenge
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Creamy Portobello Mushroom Soup
Ingredients
- 1 tbsp olive oil
- 2 shallots diced
- 2 cloves garlic minced
- 3 Portobello mushrooms finely diced
- 2 cups cremini mushrooms finely diced
- 2 cups Button mushrooms finely diced
- 2 tbsp red wine
- 1 tbsp flour
- 1 can white beans drained and rinsed
- 2 cups vegetable broth
- 3 sprigs fresh thyme or 1 tsp dried
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup milk can also use almond milk
- 2 cups kale chopped
Instructions
- Heat olive oil in a large pot over med-high heat. Add shallots and garlic, sauteeing for 30 seconds. Add mushrooms and cook for 4-5 min until liquid starts to release.
- Add red wine and flour, whisking to remove lumps.
- Add white beans, vegetable broth, thyme sprigs, salt and pepper, bringing to a boil then simmering for 20 min.
- Stir in milk, cooking for another 5 min. Remove from heat and stir in kale. Serve immediately with crusty bread and enjoy!
Nutrition
Chelsea @ Chelsea's Healthy Kitchen says
Haha that’s so true about how much mushrooms shrink in size after cooking and how disappointing that is as a fellow mushroom lover. This soup looks like perfection. If only I could get my boyfriend to eat mushrooms… sigh.