Wild Mushroom and Navy Bean Soup

Submitted by ratherbeswimmin

"In '300 Sensational Soups' by Carla Snyder and Meredith Deeds"

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 6

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.