Quick Mushroom & White Bean Soup

Quick Mushroom & White Bean Soup

I think I just found one of my favorite soups to prepare. Ever. Yup, you heard right. This is a healthy, delicious, hearty soup that can be made in under 30 minutes! There was a ton of mushrooms in the fridge just waiting to get in my belly, and I thought I’d try something different. I’ve never made a mushroom soup before, but the thought of mushrooms in a soupy broth really appealed to my taste buds.


Upon scouring my foodgawker app (as I usually do), I found this interesting recipe that is originally intended for the slow-cooker. I didn’t have time, or necessarily the desire to wait till TOMORROW to have soup, I decided to adapt the recipe to my time-frame and palate. I think everything tastes better with ginger and garlic, so of-course I had to add it to the recipe.

This dish was such a hit with my family friends, that they keep reminding me to send them the recipe, which is the main reason why I am updating the blog way past my bedtime! Now that I started my internship, I make it a point to go to bed by 10 o’clock just so I am not a zombie in the AM. For those of you that know me personally, know that is indeed a radical change! RIP my 12, 1, 2, or even 3 am bedtime.


Add onions to heated olive oil, and cook until golden brown. Then, add in grated carrots and cook for a couple minutes, stirring until carrots have started to soften


Turn up the heat, and add in mushrooms. Cook until they have started to sweat, and start releasing water, and turn a golden brown.


Add in cream of mushroom soup, and stir to combine. Cook for a minute.

Add in beans, stock, water, and seasonings. Bring to a boil, then turn the heat to low. Cover, and cook for 15-20 minutes till flavors meld together. Salt to taste.


Adapted from: iFOODreal’s Healthy Crock Pot White Bean Mushroom Soup 

Mushroom & White Bean Soup

Mushroom & White Bean Soup


  • 1 Tbsp Olive oil
  • 1 lb mushrooms, chopped
  • 1/2 large white onion, chopped
  • 1 1/2 in ginger, chopped
  • 4 cloves garlic, chopped
  • 2 medium carrots, grated
  • 1 can cream of mushroom soup
  • 1 can white kidney beans
  • 2 cups vegetable stock
  • 2 cups water
  • 6-8 black peppercorns
  • 3-4 bay leaves
  • 1 tsp red chili flakes
  • 1-2 tsp black pepper powder
  • salt, to taste


  1. Heat olive oil in a pot over medium heat. Add in ginger and garlic and saute for a couple of minutes. Then, add in the onions, and cook for a few minutes till softened. Add in carrots, and cook, stirring occasionally.
  2. Turn up the heat, and add in the mushrooms. Cook for about 3-4 minutes, stirring frequently till the mushrooms start to sweat and release water.
  3. Add in the cream of mushroom soup with the vegetables.
  4. Add stock and water along with the rest of the seasonings and bring soup to a boil. Once it reaches a boil, turn to low, cover and let it cook for 15-20 minutes till flavors meld together.
  5. Salt to taste. Serve & enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

One thought on “Quick Mushroom & White Bean Soup