Name: Creamy Mushroom Bean Soup
Ingredients: 1 pound dry Hutterite heirloom beans; 1 bay leaf; 4-inch strip of kombu; 1 garlic bulb, halved; 1/2 onion, unpeeled; 1 cup wild rice; 1 lb cremini mushrooms; 3 tablespoons olive oil; 1 large yellow onion, diced; 1 medium carrot, diced; 2 sticks of celery, diced; 5 cloves of garlic, minced and crushed; 2 sprigs fresh thyme; 1 tablespoon fresh rosemary leaves, finely chopped; 1 cinnamon tree leaf or 2 bay leaves; 1 1/2 teaspoons smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 8 cups umami broth* (see substitution below); 1 bunch kale rinsed and chopped large stems discarded.

February 14, 2025 1 min read

Nothing says comfort like a warm bowl of creamy mushroom bean soup. This recipe highlights the nutty richness of Hutterite heirloom beans, the earthy depth of cremini mushrooms, and the hearty texture of wild rice. It's a nourishing, umami-packed meal perfect for chilly days.

Umami Broth Is A Game Changer

I highly recommend making a large batch of vegan Umami Broth and freezing it in batches ahead. It is creates a deep, rich flavor that is simply unmatched with regular veggie broth. Don't fret if you haven't made this in advance though because you approximate the flavor with regular veggie broth and vegan Worcestershire and miso.

Creamy Mushroom Bean Soup

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Nothing says comfort like a warm bowl of creamy mushroom bean soup. This recipe highlights the nutty richness of Hutterite heirloom beans, the earthy depth of cremini mushrooms, and the hearty texture of wild rice.

Author:

Lisa Riznikove

Ingredients

For The Beans

1 pound dry Hutterite heirloom beans
1 bay leaf
4-inch strip of kombu
1 garlic bulb, halved
1/2 onion, unpeeled

For The Soup

1 cup wild rice
1 lb cremini mushrooms
3 tablespoons olive oil
1 large yellow onion, diced
1 medium carrot, diced
2 sticks of celery, diced
5 cloves of garlic, minced and crushed
2 sprigs fresh thyme
1 tablespoon fresh rosemary leaves, finely chopped
1 cinnamon tree leaf or 2 bay leaves
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
8 cups umami broth* (see substitution below)
1 bunch kale rinsed and chopped large stems discarded.

*Umami Broth Substitution: If you don’t have umami broth, use 8 cups of vegetable broth plus 2 tablespoons vegan Worcestershire sauce and 1 tablespoon miso.

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Directions

Rinse the dry beans thoroughly. In a large pot or pressure cooker, combine the beans with a bay leaf, kombu, halved garlic bulb, and unpeeled onion (cut in half but kept intact for easy removal). Cover with water and cook according to your preferred method:
Stovetop: Simmer for 1-2 hours minutes until beans are tender.
Pressure Cooker: Cook on high pressure for 30 minutes with a natural release.
Once cooked, strain and discard the onion, garlic, bay leaf, and kombu. Set the beans aside.
In a separate pot, bring 1 1/2 cups of water to a boil. Add the wild rice, cover, and reduce to a low simmer. Cook for 45-60 minutes until the kernels are tender but not mushy. Remove from heat and set aside.
Heat a large, heavy-bottom pot over medium heat with 1 tablespoon of olive oil. Sauté the mushrooms in batches, seasoning lightly with salt and pepper as they cook. Remove and set aside.
Add the remaining 2 tablespoons of olive oil to the same pot. Sauté the onion, carrot, and celery until soft and the onions turn translucent (about 5-6 minutes). Stir in the garlic, thyme, rosemary, cinnamon tree leaf or bay leaves, smoked paprika, onion powder, and garlic powder. Cook for 2 more minutes to allow the flavors to develop.
Pour in the umami broth (or vegetable broth substitute).
If using vegetable broth instead of umami broth, ladle out 1/2 cup of the broth into a bowl. Whisk in the miso and vegan Worcestershire sauce until smooth, then return the mixture to the pot and stir well.
Remove the bay leaf, add the sautéed mushrooms and stir to combine. Gently fold in the cooked beans and let the soup simmer for another 15 minutes.
Ladle 3 cups of the beans and broth into a blender and blend on high speed. return the mixture to the pot and stir in to create the creamy texture with no dairy.
Fold in the kale and stir until it wilts. Finally, stir in the wild rice just before serving.

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Creamy Mushroom Bean Soup

Creamy Mushroom Bean Soup

Ingredients

For The Beans

For The Soup

*Umami Broth Substitution: If you don’t have umami broth, use 8 cups of vegetable broth plus 2 tablespoons vegan Worcestershire sauce and 1 tablespoon miso.

Directions

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Creamy Mushroom Bean Soup

Ingredients

For The Beans

For The Soup

*Umami Broth Substitution: If you don’t have umami broth, use 8 cups of vegetable broth plus 2 tablespoons vegan Worcestershire sauce and 1 tablespoon miso.

Directions

Recent Articles

About Us

SHOP BY CATEGORY

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