photo: White Bean and Mushroom Soup

White Bean and Mushroom Soup

A fragrant and hearty soup with white beans and mushrooms is perfect for a family dinner. If you want to prepare a lean version of this dish, just replace the chicken broth with vegetable ones or use casual water. You can use fresh oyster mushrooms, chanterelles or other forest mushrooms in addition to mushrooms for this recipe.
50 min
8 servings


  • Chicken skeleton
    1 pcs
  • Potato
    3 pcs
  • Champignon
    200 g
  • Onion
    1 pcs
  • Carrot
    1 pcs
  • White beans
    100 g
  • Water
    2 l
  • Sunflower oil
    2-3 tbsp
  • Bay leaf
    1 pcs
  • Black pepper
    0.25 tsp
  • Salt
    - to taste
  • Provencal herbs
    0.25 tsp
  • Paprika
    0.25 tsp
  • Parsley
    - to taste
  • Dill
    - to taste


  • 1. Pre-wash the beans and fill it with cold water for at least 2 hours, you can leave the legumes for the night. During this time the beans will swell and boil much faster. Boil the beans in a large amount of water until ready and then strain.

    Use chicken skeleton for broth, any other chicken parts will also suit. Let's wash the chicken skeleton, shift it into a saucepan and fill it with two liters of cold water. Cover the pan with a lid, put it on the fire and bring it to a boil. First, get rid of the dirt with noisy so that the broth is homogeneous, and cook it for 30 minutes. Then take the chicken pieces from the broth.
  • 2. Wash and peel potato tubers. Cut the vegetables at cubes.
  • 3. Add the chopped potatoes into already prepared chicken broth. Boil vegetables for about 7-10 minutes to make them soft.
  • 4. At this time, clean onions and cut them at cubes. Peel carrots, cut a quarter of them at the rings.
  • 5. Fry vegetables in a pan with sunflower oil until soft.
  • 6. Add fried onions and carrots to the soup.
  • 7. Wash and peel fresh mushrooms if necessary. Cut the mushrooms at slices of medium thickness.
  • 8. When the potatoes are almost cooked, add crushed mushrooms to the soup.
  • 9. Following the mushrooms, add to the soup fully cooked white beans.
  • 10. Separate dill greens and parsley from the stems, wash and finely chop. Add the crushed greenery to the soup, season the dish with spices and salt it to taste.
  • 11. Let's leave the soup for 2-3 minutes to boil, then turn off the fire. Serve the dish hot with roasted toasts or slices of fresh baguette.
  • 12. Bon appetit!
  • 13. White Bean and Mushroom Soup
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