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Wild Mushroom and Navy Bean Soup

Updated February 23, 2016
(1 Votes)

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This image courtesy of MarkT.Shapiro.Cookstr.com

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.

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.

Serves6

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Taste and Texturebuttery, creamy, garlicky, rich, savory, umami, winey

Type of Dishhot soup, soup

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

Instructions

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.

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.

Ladle into heated bowls and garnish with chives.

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I 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..

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