Wild Mushroom and Navy Bean Soup |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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In '300 Sensational Soups' by Carla Snyder and Meredith Deeds Ingredients:
1/4 cup unsalted butter |
1 1/2 lbs wild mushrooms, sliced |
3 garlic cloves, minced |
1 cup thinly sliced green onion |
1/2 teaspoon salt |
2 tablespoons all-purpose flour |
6 cups beef stock or 6 cups mushroom stock |
1/2 cup dry white wine |
2 (14 ounce) cans navy beans, drained and rinsed |
1 cup whipping cream |
cayenne pepper, a pinch (or to taste) |
fresh ground black pepper |
1/4 cup minced fresh chives |
Directions:
1. In a big soup pot, melt butter over medium heat.
2. Add in mushrooms, garlic, green onions, and salt; saute until mushrooms have released their liquid and are browned, about 10 minutes.
3. Sprinkle with flour and saute for 2 minutes.
4. Gradually whisk in stock and wine.
5. Add in beans and bring to a boil, stirring often.
6. Decrease heat and simmer for about 20 minutes to blend the flavors.
7. Stir in cream, cayenne, and salt/black pepper to taste; reheat over medium heat until steaming, stirring often.
8. Ladle into heated bowls and garnish with chives.
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