Mushroom, White Bean and Sage Soup

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If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This gluten-free, vegan soup is hearty enough to make a meal with nothing more than a hunk of good bread.

Mushroom, White Bean and Sage Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6 servings

Mushroom, White Bean and Sage Soup

If you have mushroom stems and other scraps, you can make our homemade Mushroom Stock. If not, look for premade mushroom stock at the store -- you'll find it with chicken stock. You can slice the potatoes while the mushrooms saute.


  1. 3 tablespoons extra-virgin olive oil, divided
  2. 1/2 cup diced shallot
  3. 6 cups sliced cremini mushrooms
  4. 2 tablespoons minced sage
  5. 2 cloves garlic, minced
  6. 6 cups mushroom stock, divided
  7. 3 medium potatoes, peeled and sliced 1/4-inch thick
  8. 12 small sage leaves
  9. 2 cups cooked white beans
  10. Sea salt and freshly ground black pepper, to taste


Heat 2 tablespoons olive oil in a stock pot over medium heat. Add shallot, mushrooms, sage and garlic. Cook for 8 minutes, until mushrooms give off their liquid.

Add 4 cups broth and potatoes ,and bring to a boil over medium-high heat, Reduce heat to medium, and simmer for 10 minutes.

While soup is simmering, heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add sage leaves and cook until just crisp, 3-4 minutes. Remove to a paper towel and reserve oil.

When potatoes are tender, coarsely puree soup with an immersion blender (or–carefully–in batches in a food processor). Stir in beans and remaining 2 cups broth, season with salt and pepper, and bring back to a simmer until hot.

To serve, drizzle with sage oil and top with fried sage leaves.


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