Wild Mushroom and Navy Bean Soup
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.
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
Taste and Texturebuttery, creamy, garlicky, rich, savory, umami, winey
Type of Dishhot soup, soup
- 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
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.
2008 Carla Snyder and Meredith Deeds