- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 111 Times
Can be made ahead of time.
Wild mushrooms are so easy to find in grocery stores nowadays that it is a crime not to use them. They add big flavor to soups, and we love the colors and shapes for the visual interest they add.
1. In a large pot, melt butter over medium heat. Add mushrooms, garlic, green onions and salt; sauté until mushrooms have released their liquid and are browned, about 10 minutes. Sprinkle with flour and sauté for 2 minutes.
2. Gradually whisk in stock and wine. Add beans and bring to a boil, stirring often. Reduce heat and simmer for about 20 minutes to blend the flavors. Stir in cream, cayenne and salt and black pepper to taste; reheat over medium heat until steaming, stirring often.
3. Ladle into heated bowls and garnish with chives.
To clean mushrooms, you can either rinse them quickly in water or wipe them with a damp paper towel. Mushrooms will be much happier in your refrigerator if you store them in a paper bag.
RosieBonie
10.16.11 Flag commentI made this soup today.
I can't afford to pay the money for the fresh mushrooms so I used my dried mushrooms from Costco .
I cooked the mushrooms for over 1 hour and they were still like rubber....I put the mushrooms and some of the beans into the vita Mix.. to make it more edible. The ones that were left out of the Vita Mix.were still tough.
So, don';t make this soup with dried exotic mushrooms....
We ate it but I will just use regular crimini or portabello mushrooms next time..