#WorldOnAPlate: Mushroom soup

Today I am late… I just got back from DC and I had planned to post at the airport, but with the perfect storm coming, everyone decided to leave DC ASAP and everyone was using the airport wireless network…. the  result was very slow and spotty internet…

Anyway, DC was lovely and we had wonderful weather for all of our stay there. I loved strolling along the mall and shopping in Georgetown. Hopefully I will have a chance of going back sometimes soon.

Today, is also the day of world on a plate. And the theme is soup. I guess many of you expect me to post the quintessential Italian soup: Minestrone. But Minestrone is one of the few things I cannot eat. Don’t know why but I really dislike it. So instead I bring you another typical soup made with legumes and cereals that sometimes is called zuppa toscana.

It is just beans and cereals, but if you start out with some onions and some vegetables it really becomes something special. In this version I used mushrooms, but potatoes, carrots, winter squash, turnips, kale, chard would all be great. Just use whatever you have at hand. Another thing that makes this soup special is adding a bit of bacon and possibly some cheese crusts. I think BF might have eaten a quart of it and he only stopped because there was no more of it….

Hope you enjoy it! And don’t forget to look at my fellow world bloggers did for their soup! You will find a link to their recipes at the bottom of this post.

Mushroom soup

Mushroom soup


  • 2 cups sliced fresh mushrooms
  • 1 onion
  • 2 slices bacon
  • 1 cup mixed beans
  • 1/4 cup barley
  • 1/4 cup rye berry
  • 3 inch kombu weed (optional)
  • rosemary
  • olive oil
  • salt
  • cheese crusts (optional)


  1. Soak the beans and the cereals overnight.
  2. In a pot, cook the diced onion with the oil and the bacon until it is soft.
  3. Add the rosemary and the mushrooms and let the mushrooms sear.
  4. Add the drained beans and cereals and "sear" them.
  5. Add enough water to cover and add the kombu weed (this is to make the beans easier to digest). If you are using them, add the cheese crusts as well.
  6. Let cook for 2 hours or until all beans are cooked. Salt to taste.
  7. If you have the time cook the soup up to a day ahead. Resting only makes it better.
  8. To serve, warm up and drizzle with oil and cracked pepper.

This entry was posted in Almost vegan, Almost vegetarian, Primi, Soup and tagged , , , . Bookmark the permalink.

17 Responses to #WorldOnAPlate: Mushroom soup

  1. ping says:

    I’ve never liked minestrone as a kid. I think I’ve changed in my tastes (let’s not talk shape). I love the looks of this. And mostly, I adore the pebbly prop. It’s so fitting for the “pebbly” soup. What a great idea!

  2. I’m shocked that you don’t like minestrone! But, as they say, i gusti non si discutono…

    Anyway, this soup looks wonderful. It has all those chilly weather favorites—plus kombu weed? Now you’ve got me curious…!

  3. My family doesn’t like beans… 🙁 I only get to eat bean soup outside and this sounds very comforting and delicious!

  4. Your soup reminds me of one I had while in Tuscany two years ago. Thanks for sharing your recipe.

  5. Oops, got here too late. Was just getting ready to link when I realized that… sorry to have missed it but things have been a little hectic around here. Love your soup!

  6. This looks so tasty and hearty too! I love a good, thick soup 😀

  7. Gio says:

    col freddo che è arrivato in questi giorni ci sta alla perfezione!
    ottima 😛

  8. Chiara says:

    con il freddo di questi giorni è proprio perfetta! Buona settimana, un bacione…

  9. Ooh I love all the ingredients in this soup! Almost like mushroom barley, but even better. Thanks for another great World on a Plate!

  10. It looks really tasty and if your BF ate so much of it, it must be really good. Glad to hear you had a wonderful time in NY.

  11. Ramona says:

    One word to describe this soup: Hearty!! I would love it!

  12. Just bought some mushrooms! I like them in salad, side, or soup! Your soup looks very soothing and tasty.

  13. Katerina says:

    I love mushrooms and I always try to include them in my soups. This is a hearty and comforting one perfect for this time of season!

  14. Delishhh says:

    What a soup. Muchrooms and beans, very filling but sounds wonderful. And it has barley in it too. YUM! I am going to have to try to make this.

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