For all you mushroom lovers out there, even though this creamless mushroom soup recipe is healthy, it’s still very decadent and filling and so comforting on a cold day. You can eat it chunky, or use an immersion blender to make it creamy- it’s up to you! It’s super easy to make and you can do it on the stove or in the Instant Pot. I’ve included directions for both!
- 2 slices center cut bacon, diced
- olive oil from olive oil sprayer
- 1 large yellow or sweet onion, chopped
- 6 garlic cloves, minced
- 2 lbs. mushrooms (Chanterelles, oyster, baby bella, ) chopped in bite size pieces
- 3/4 c. dry wine (I used Sauvignon Blanc)
- 2 cans cannellini beans, drained
- 2 c. Parmesan chicken broth (or use regular chicken broth)
- 1 1/2 t. kosher salt
- 1/4 t. black pepper
- 1 T. truffle oil (use a good quality, I use a white truffle oil from Trio Carmel)
- 2 t. fresh thyme plus some for garnish
- 6 t. parmesan, grated for garnish ( 1 t. per serving)
- parsley for garnish
- Heat a large stock pot on stove on medium (or use an Instant Pot and press the “Sauté,” setting). Add bacon. Cook until bacon is fairly crisp. Remove bacon and drain on paper towels. Reserve 1 T. of bacon grease in the pan (or Instant Pot liner). Discard the remaining grease.
- Add onions and cook in the reserved grease on medium heat for about 10 minutes or on “Sauté,” for Instant Pot. Use olive oil sprayer if you need more fat to keep them from burning.
- Add garlic and sauté, for another minute. Add mushrooms, spray a few times with oil sprayer. Continue to cook for a few minutes.
- Add white wine to deglaze the pan. Scrape any brown bits off the bottom of pan.
- Add beans, Parmesan chicken broth, salt, pepper and thyme.
- If using a pot on the stove, bring mixture to a boil, then simmer for 30 minutes with a lid covering the pot, partially. (If using Instant Pot, set valve to “Sealing,” and press “Soup,” and leave setting at 30 minutes-when done release pressure).
- Add in truffle oil if desired and ladle into bowls, garnish bacon bits, more thyme, parsley and a teaspoon of parmesan cheese.
Depending on the water in the onion and mushrooms, this soup makes 6-8 cups.
Truffle oil is optional, but it takes the soup to a deeper level of flavor, you really don’t want to omit it.
If you want this more of a creamy mushroom soup, save out a few of the mushrooms after you brown them. When the soup is done, use an immersion blender and blend it to the desired consistency. Ladle out the bowls add the reserved mushrooms and the garnishes.
You can also add a little non-fat Greek yogurt to each individualized bowl for extra creaminess.