Creamy Mushroom & White Bean Soup with Dairy-Free Alpha-Gal Options
Polish Mushroom Soup
Ingredients
Equipment
Method
- If using fresh mushrooms, gently clean and slice.
- If using dried mushrooms, soak in hot water for 30–60 minutes. Strain, reserve the liquid (remove grit), and chop.
- In a large pot over medium heat:
- Heat oil and butter.
- Add onion (and garlic if using) and cook until soft and translucent, about 4–5 minutes.
- Stir in the mushrooms and cook for 5–7 minutes, until tender and slightly browned.
- Add Vegetables & Simmer
- Stir in diced carrots and cook 2–3 minutes.
- Pour in broth (plus a little reserved mushroom-soaking liquid, if using).
- Bring to a gentle boil, then reduce the heat and simmer for 15 minutes, until the carrots are tender.
- Stir in the cooked white beans during the last 10 minutes of cooking.
- For a thicker texture, mash a small portion of the beans against the side of the pot or blend 1 cup of soup and return it to the pot.
- Finish the Soup
- Season with salt and pepper.
- Stir in fresh dill.
- Temper the sour cream by mixing it with a few tablespoons of hot soup, then gently stir it back into the pot.
- Heat gently — do not boil.
Tried this recipe?
Let us know how it was!This hearty Mushroom & White Bean Soup is rich, earthy, and incredibly comforting. Made with fresh mushrooms (or dried for deeper flavor), tender white beans, sweet carrots, and fragrant dill, this soup delivers big flavor with simple ingredients. A swirl of sour cream adds a creamy finish that perfectly balances the savory broth.
For readers managing Alpha-Gal syndrome, this recipe can be easily adapted: substitute dairy butter and sour cream with plant-based alternatives such as olive oil, coconut cream, or cashew cream, and use vegetable broth instead of chicken broth. That way, everyone can enjoy this cozy, nourishing soup without worrying about mammal-derived ingredients.
Serve it with crusty bread for a satisfying, wholesome meal that’s both flexible and flavorful.