The Everything Soup Cookbook by B. J. Hanson

Author:B. J. Hanson
Language: eng
Format: epub
Tags: epub, ebook
Publisher: F+W Media
Published: 2002-08-15T00:00:00+00:00

Serves 6

Compare the flavors of curly-leaf parsley and the Italian flat-leaf kind to find the one you prefer.

White Bean and Mushroom Soup

¾ pound fresh cremini (or button) mushrooms

¼½ pound fresh shiitake mushrooms

1 large onion

2 medium potatoes

2 stalks celery

3 cloves garlic

4 tablespoons oil, divided

3 cups Mushroom Broth (see recipe on page 9)

3 cups Basic or Roasted Vegetable Broth (see recipes on pages 4 and 8)

2 cups canned, cooked navy (or cannellini) beans, drained

½ teaspoon dry mustard

½ teaspoon basil

½ teaspoon thyme

¼ cup dry white wine

Salt and pepper

Fresh parsley (optional)

Slice the mushrooms. Chop the onion, dice the potatoes and celery, and mince the garlic.

In a soup pot, heat 2 tablespoons of the oil on medium. Add the garlic and onions, and sauté over medium heat for 3 minutes. Add the potatoes, celery, broths, and beans. Bring to a boil, then reduce to a simmer. Add the mustard, basil, thyme, and wine; cook, uncovered, for 15 minutes.

Add half of the cremini mushrooms to the soup pot and simmer for an additional 10 minutes. Remove the pot from the heat and let it stand for several minutes.

In a smaller saucepan, heat the remaining oil. Sauté the rest of the creminis and all the shiitakes. Cook, covered, for 10 minutes.

In a blender or food processor, purée the contents of the soup pot. Pour the purée back into the soup pot. Stir in the sautéed mushrooms. Add salt and pepper to taste. Simmer, covered, for 10 minutes, adding water if necessary to adjust the consistency. Chop the parsley and use as a garnish for each individual serving.

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