Information
Course: appetizer, main course
Total time: under 1 hour
Skill level: Easy
Cost: Moderate
Yield: Serves 6
Notes
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.
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.
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