Cannellini Creamy Soup with Mushrooms

The weather changed, yesterday was a bright Summer day and today is a grey Autumn one.

I still have mushrooms, of course! So I made a very easy soup using a can of Cannellini beans.


(serves 2)

1 can of Cannellini beans in salty water – 250 gr

2-4 cups of Finferli  (Chantarelle)

1 Stock Cube

1 Onion

1 Garlic clove

A pinch of fresh Parsley

1/2 glass of Double Cream

Olive oil

Chop the onion and garlic to make a soffritto. Keep a small fist of this mix aside to cook with the mushrooms and put the rest inside a pot with olive oil.

Add the entire can of beans, included its water, the stock cube and a glass of water.

Let it cook for 15 minutes. After, using a mixer, turn your soup into a cream and let it cook more, but only if you want a more dense cream. Add the double cream and let it rest.

Take the onion and garlic that you left aside and cook them in a frying pan with olive oil and the previously cleaned mushrooms.

Let the mushrooms cook for 15 minutes (you can cook them at the same time as the soup) and at the end sprinkle the mushrooms with some chopped parsley.

Pour the creamy soup inside a bowl and put your hot mushrooms on top of it, adding a few drops of a good olive oil. If you like, you can grate some fresh Parmesan on top of it too.


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