Info
- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 100 Times
Can be made ahead of time.
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Wild Mushroom and Navy Bean Soup
Cookbook
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.
Yield : Serves 6
Ingredients
- ¼ cup (50 mL) unsalted butter
- 1½ lbs (750 g) wild (exotic) mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup (250 mL) thinly sliced green onions
- ½ tsp (2 mL) salt
- 2 tbsp (25 mL) all-purpose flour
- 6 cups (1.5 L) beef or mushroom stock
- ½ cup (125 mL) dry white wine
- 2 cans (each 14 to 19 oz/398 to 540 mL) navy beans, drained and rinsed
- 1 cup (250 mL) whipping (35%) cream
- Pinch cayenne pepper
- Pinch freshly ground black pepper
- ¼ cup (50 mL) minced fresh chives
Directions
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.
Notes
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.
© 2008 Carla Snyder and Meredith Deeds
Nutritional Information
Nutrients per serving
790 kcal
26 % daily value
14 % daily value
9 % daily value
2150 mg
258 mg
36 g
9 g
34 g
100 g
75 mg
1246 mg
15 g
29 g
49 % daily value
