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photo White Bean Soup with Wild Mushrooms and Mascarpone Chives Recipe | Say Mmm

White Bean Soup with Wild Mushrooms and Mascarpone Chives

This elegant soup is really just a simple purée of white beans, but top it with some earthy sautéed wild mushrooms and a dollop of herbed mascarpone cheese, and it becomes a refined first course. The trick to getting a smooth, silky texture  is to purée the beans and vegetables with only a small amount of the cooking liquid first, and then to slowly pour in more liquid until you get a nice, creamy consistency.
8 Servings -
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Servings:8  | Calories:255 | Total Fat:7g  | Chol:20mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 4g
20 %
Total Carb 36g
12 %
Fiber 9g
36 %
Sugars 3g
Cholesterol 20mg
7 %
Sodium 302mg
13 %
Protein 13g
25 %
65% Cannellini beans
19% Mascarpone cheese
9% Others combined
4% Unsalted butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 Tbs. fennel seeds
1/2 cup plus 2 Tbs. extra-virgin olive oil
1 small sprig rosemary (leaves only)
1 chile d’árbol (or other small, hot dried chile), stemmed and crumbled
1 cup chopped yellow onion
1/2 cup chopped fennel
1 Tbs. plus 1 tsp. fresh thyme leaves
2 cups dried cannellini beans, picked through and rinsed
Kosher salt
1/2 cup mascarpone cheese
1 Tbs. minced shallots
1 Tbs. minced chives
Freshly ground black pepper
1 Tbs. unsalted butter
1/2 lb. wild mushrooms, stems trimmed, caps thinly sliced (such as shiitake, oyster mushrooms, or chanterelles)
1 Tbs. chopped fresh flat-leaf parsley

Directions : View recipe directions on
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