White bean soup with mushrooms recipe. Soup with beans and mushrooms

Step-by-step recipe for cooking

Prepare the beans. Wash them in warm water and then soak the beans in cold water overnight. Overnight it will get soft, swell, and the next morning it will cook faster in water.
Pour the prepared beans, soaked overnight in water, into boiling water (or broth), and leave them over low heat and let them cook. The broth can be made from chicken, beef, pork, in general, for every taste.
Prepare potatoes, carrots and onions. Peel all the vegetables. Cut the potatoes into medium-sized cubes. Grate the carrots on a medium grater. Cut the onion into small pieces.
Wash the champignons thoroughly, removing all dirt, and then cut into several pieces. Place the prepared mushrooms in a preheated frying pan, pre-watered with vegetable oil. Soup with dried mushrooms is also a very tasty and aromatic dish. If you have any, make soup from them. Dried mushrooms will give the soup a piquant aroma and taste. Instead of sunflower oil, you can use butter or olive oil.
3 minutes after frying the mushrooms in a frying pan, add carrots and onions and fry everything together. Fry the vegetables until half cooked.
When the beans are ready, add the chopped potatoes to the prepared broth. You can find out whether it is cooked or not by piercing one legume with a fork. If it pierces well, without effort or pressure, then this means that the beans are already cooked.
When the contents of the pan come to a boil, let the potatoes cook for about 5 minutes and then add the vegetables from the pan. Cook the soup for another 5 minutes. Then add salt, add seasonings to taste and then cover with a lid to let the bean soup with mushrooms brew.

Now you know how to make bean soup. Of course, it will take a little more time to cook this first dish (wait for the beans to stand in the water and cook the broth) than to prepare a regular soup, but the result will definitely please you. This soup will not leave anyone indifferent. It turns out very tender, rich, and most importantly - healthy and nutritious and, in addition, low in calories (if cooked with water).

Option 3: Soup with beans and mushrooms in a slow cooker

Add another large juicy onion to the list of products, cut it into short slices, three centimeters long. Heat a spoonful of aromatic oil in a frying pan and add salt in an amount corresponding to the portion of soup in the pan. Lower the heat and fry the onion slowly until brown. Place this frying into the bowl at the end of the last stage; do not add additional salt to the soup.

Ingredients

three hundred grams of frozen chopped oyster mushrooms or champignons;
a handful of soaked boletus or other forest mushrooms;
three hundred grams of potatoes;
two carrots;
150 grams of onion;
salt and simple spices;
three hundred grams of dry beans, preferably white.

How to cook

Three hours of soaking is enough for beans. If you have white beans, change the water once; for colored beans, it is advisable to do this three times and drain it at the end of soaking.

Soak wild mushrooms in boiling water for an hour, then chop if necessary. Chop or chop the peeled onion, but very finely, grate the carrots, and dissolve the potatoes into cubes or thin slices.

Start the multicooker in baking mode, pour in the oil in a thin layer and, after three minutes, add the carrots and onions. Salt the sauté and fry for up to a quarter of an hour, stir several times with a spatula.

Pour the mushrooms into the bowl, along with the water in which they were soaked, add the beans (without water) and potatoes. Do not salt the vegetables, but season them with pepper, pour in boiling water so that the level of food and water rises just above the four-liter mark.

Add bay leaf as desired, cover the lid tightly and turn on the simmer mode for an hour and a half. Salt the finished soup to taste and heat for another five minutes in the appropriate mode.

Cooking in a slow cooker

There is one trick that will allow you to cook this soup faster without soaking the beans. To do this, just use a multicooker. To do this, fill the washed beans with water and pour them into the container of the miracle saucepan, then set the “Beans” mode and leave for 45 minutes.

During this time, we prepare other necessary ingredients. When the time has passed, pour potatoes, carrots, onions, mushrooms into the same bowl and cook for another 15 - 20 minutes on the “Soup” mode. After the allotted time, the bean soup with mushrooms will be ready.

In a slow cooker, this soup will be ready much faster than on a regular stove, and the taste will be no worse.

Serve soup with mushrooms and beans hot. You can put sour cream on top; it will give the soup a special piquant taste and aroma. You can also decorate the dish with finely chopped herbs (dill or parsley).

Mushroom soup with beans will be a great solution, especially during the approaching frosts. After all, what could be more desirable in the cold season than a bowl of steaming and rich soup, which is able to warm the body from the inside no worse than any “hot” one.

Any soup requires a certain amount of care and skill from its creator, and this soup is no exception. So, beans require soaking to neutralize the substances in them that prevent the body from absorbing the beans. Mushrooms should also be placed in brackish water after washing and cleaning, but to preserve beneficial components that oxidize in air and become useless for health.

When preparing any type of soup, regardless of the number of ingredients, a special role is played by imparting or enhancing the aromatic qualities of the dish. Coriander, mint or bay leaf can serve as an assistant in this matter to offset the strong smell of boiled beans. A complex of tarragon, hot pepper, parsley and marjoram will help accentuate the meaty aroma of mushrooms.

The variety of taste qualities of various mushrooms also expands the picture of savory sensations of each new variation of the soup. As for what you can add to mushroom soup with beans, the possibilities are unlimited: vegetables and meat, cheeses, eggs, crackers and dressings - the choice is truly amazing!

Step-by-step recipe with photos

Every year I bring dried mushrooms back from vacation. I try to make sure these are porcini mushrooms. And then for a whole year - until the next vacation - I take care of them. When it’s time to fly again, I begin to actively use the mushrooms I brought a year ago.

This year was no exception. But imagine my disappointment when I cooked the mushrooms and it turned out that they were wormy. Worms, of course, are not fresh, they are also dried. But, you must admit, it’s unpleasant. By the way, this happens often.

Therefore, I strained the finished broth, but had to throw away the mushrooms. I added frozen champignons to the soup. The taste of the finished dish was not affected: after all, the main thing here is the mushroom broth!

Lately I don’t soak dry mushrooms, but cook them straight away. Add water and cook for 10-15 minutes. I don't see any point in cooking it longer.

I must filter the finished broth several times through absorbent material.

So, to prepare bean and mushroom soup, boil the mushrooms in advance, strain the broth, and cut the mushrooms (if you are luckier than me) into small pieces.

Cut the potatoes as desired, add mushroom broth and water.

Cook until the potatoes are done.

While the potatoes are cooking, prepare the dressing.

Chop the vegetables as desired, add the mushrooms and fry everything, stirring, for a couple of minutes.

How to cook mushroom soup with beans - 20 varieties

Also known as Tuscan, the simplest version of this soup without any unnecessary tricks. Intoxicating, penetrating to the very core with its combination of aromas, this hot dish will saturate the body with energy and warmth - truly an ideal solution, both in rainy weather and in the icy season of snow and blizzards.

Ingredients:

Dry mushrooms (champignons or porcini) - 40-50 gr.
Onions - 1 pc.
Corn flour - 75-90 gr.
Canned beans (white or red) - 1 can
Vegetable oil - 45 ml.
Mushroom broth (dry) - cube/60 g.
Tomato (to taste) - 2-3 pcs.
Carrots (to taste) - 1-2 pcs.
Garlic (to taste) - 2-3 heads
Celery (to taste) - a couple of sprigs

Preparation:

In a small container, soak the mushrooms in 500 ml. slightly salted water. While the mushrooms are steeping, finely chop the onion.

Fry the onion in vegetable oil in a frying pan until golden brown.

Add corn flour, mix thoroughly for 3 minutes. Make sure that the onion is covered with flour on all sides.

Add a saucepan with water to the fire, throw in the broth concentrate, stir for up to 3 minutes. Add soaked mushrooms along with water. Cook the resulting volume of 2 liters until boiling.

To obtain a richer broth, you can add finely chopped carrots and 2-3 ripe tomatoes cut into pieces. Garlic or celery will help give a stronger aroma and taste.

Then add the onions fried in flour and boil again. 5 minutes before the end, pour in the beans, but without the juice, and stir until the end of cooking.

Add salt, pepper or sour cream to each serving to taste. Borodino bread will enhance the taste and pleasure of the soup.

Option 1: Classic bean and mushroom soup recipe

Any wild varieties of mushrooms require careful handling. Of course, this is not a reason to refuse such products, but you need to constantly remember about safety. If you are not confident in your knowledge, it is better not to pick mushrooms yourself, but buy dried ones in the store. If they are collected in compliance with all requirements, there must be special markings on the packaging indicating this.

Ingredients

two handfuls of dried mushrooms or 400 gr. fresh;;
large white onion;
three large potatoes;
beans, dry - 250 grams;
small sweet pepper;
a handful of greens;
one carrot;
a glass of sour sour cream;
salt, bay leaf, allspice;
200 grams of tomatoes and a spoon of pasta.

Step-by-step recipe for soup with beans and mushrooms

Dried wild mushrooms soaked in water in soup are much more aromatic than completely fresh ones; if possible, use them. Rinse under the tap in a colander, transfer to hot water and soak in it for an hour or two. Much earlier, about eight hours before cooking the soup, add water and let the beans soak.

We cook the sauteed soup in aromatic oil, pour it into a massive frying pan and turn on low heat. While the oil is hot enough, there is enough time to peel and dissolve the onion into half rings and cut or grate the carrot into long strips.

Bring the onion to translucent first, add the carrots and increase the heat slightly. Rinse the tomatoes and cut into slices, sauté about four minutes after the carrots. Lightly add salt to the roast, add bay leaves and heat it with the vegetables for about five minutes.

Place the pulp of the pepper, peeled and cut into centimeter squares, after the tomato. Pour the mushrooms, along with the infusion formed during soaking, into a saucepan, add the beans strained from the water, and bring with hot boiled water to a volume of 3.5 liters.

Cook the soup at a slow simmer under the lid, first for a quarter of an hour, then add the sauté to it and extend the time for another ten minutes. Check the beans, if they are already soft enough, add salt and pepper the soup to taste. We keep it for up to five minutes at the lowest heat, season it with herbs and, with the burner turned off, let it brew for a short time. When serving, lightly coat the soup with sour cream, and offer it in a gravy boat.