White Bean and Roasted Mushroom Soup

Recipe by Julie Schreiber (Consulting Winemaker at Popcorn Wine Group) as prepared for the Sonoma County Mycological Association's 2011 annual gathering.

Julie's recipe makes a hearty soup. You could add a little more stock if you prefer it lighter. There's still plenty of flavor to go around.

Serves 4-6


  • 2 lbs mushrooms (Velvet Pioppini, Trumpet Royale, Alba Clamshell)
  • 2 large onions, quartered
  • 3 garlic cloves
  • 2 T olive oil, or a little more as needed
  • Salt and pepper
  • 1 Tablespoon fresh chopped sage
  • 1-2 Tablespoons fresh chopped thyme
  • 6 cups. chicken broth
  • 48 oz. Cannellini beans (prepared from dried beans)


  1. First pour out beans onto a cookie sheet and inspect them for rocks, pieces of dirt, broken pieces, etc.  Then put beans in a pot and cover with water.  Bring this up to a simmer and then turn off the water. Let soak for an hour.  Or , if you have the time soak the beans in cool water over night.
  2. Drain all soaking water. Cover the beans again with water and bring to a simmer and cook until tender, but still have the shape of the bean.  Put a bay leaf in the water while cooking.
  3. Toss mushrooms in half the olive oil with the fresh herbs.  Season with salt and pepper.
  4. Toss onions and garlic with the other half of the oil. Season with salt and pepper.
  5. Spread each item on to its own sheet pan. Roast in 375 degree oven for 10 minute; toss and roast for an additional 15 minutes, or until lightly browned and roasty.
  6. While vegetables are roasting put broth and cooked beans in a large stockpot over medium heat and simmer.
  7. Retrieve half of the beans and some broth and puree this with the roasted onions and garlic.  Add this pureed bean mixture back to the stock pot.
  8. Add roasted mushrooms to soup.  Salt and pepper to taste.