Mushroom and Cannellini Bean Soup
This mushroom and cannellini bean soup is a comforting starter or light main course. Dried wild mushrooms give a deep, savoury flavour, while cannellini beans create a creamy body without cream. The Thermomix TM7 weighs, grinds, mixes and heats everything in one bowl, making this vegetarian soup quick and convenient for autumn and winter evenings.
About this recipe
Mushroom and Cannellini Bean Soup Thermomix TM7 style brings a deeply savoury, restaurant-quality soup to your own kitchen with minimal effort. If you have been searching for an easy mushroom soup recipe for your all-in-one kitchen machine, this one showcases exactly why the TM7 shines: the built-in scale weighs the dried wild mushrooms and boiling water directly onto the mixing bowl lid, while the blades later transform soaked mushrooms, onions, sage and buttery beans into a silky, restaurant-smooth purée. The tinned cannellini beans give the soup a creamy body without a drop of cream, making it an excellent choice for a vegetarian quick weeknight dinner or an elegant autumn starter. The reserved mushroom soaking liquid adds an intense umami depth that stock alone cannot achieve, and the fresh sage, briefly fried in unsalted butter, crowns the bowl with an aromatic finish. Perfect for meal prep, this soup reheats beautifully and tastes even better the next day.
Preparation tips
- Soak the dried wild mushrooms for the full five minutes and always strain the soaking water through a fine sieve to remove any grit, as sand hidden in the folds would otherwise end up in your finished soup.
- Reserve that dark soaking liquid and use it together with the vegetable stock; it carries the intense umami of the wild mushrooms and gives the cannellini bean soup its deep, savoury backbone.
- For a rustic texture, blend only part of the soup and stir the rest back in by hand; serve with crispy fried sage leaves and a drizzle of good olive oil for extra aroma.
- This soup keeps well for up to three days in the fridge and freezes perfectly in portions, making it ideal for meal prep; add a splash of stock when reheating to restore the silky consistency.
Recipe variations
- Vegan variation: replace the unsalted butter with olive oil or a plant-based butter alternative; the cannellini beans still provide plenty of creaminess, and fried sage in olive oil remains the signature finishing touch of this soup.
- Festive autumn variation: add a handful of chestnuts and a pinch of ground nutmeg to the soup, then serve with truffle oil and toasted sourdough croutons for an elegant Christmas or dinner-party starter.
Thermomix TM7 Benefits
- Weighing the dried wild mushrooms and boiling water directly on the mixing bowl lid, the TM7 scale saves you a separate kitchen scale and ensures precise soaking ratios.
- Grinding the soaked wild mushrooms and fresh sage releases their full aroma, giving the soup a deeper flavour than shop-bought powder ever could.
- Mixing the cannellini beans and onions into a velvety purée takes the TM7 just moments, delivering a creamy texture without any added cream.
- Heating the soup at a controlled temperature prevents the butter and stock from burning, so you can leave the spoon in the drawer.
- Chopping the onions in seconds keeps your hands dry and tear-free, and the pieces come out uniformly fine for even cooking.
Ingredients
- dried wild mushrooms
- boiling water
- onions
- unsalted butter
- tinned cannellini beans
- liquid vegetable stock
- fresh sage leaves
- fine sea salt
- ground black pepper