Wild Mushroom and Navy Bean Soup
In '300 Sensational Soups' by Carla Snyder and Meredith Deeds
INGREDIENTS
Nutrition- 1⁄4cup unsalted butter
- 1 1⁄2lbs wild mushrooms, sliced
- 3
- 1cup thinly sliced green onion
- 1⁄2teaspoon salt
- 2tablespoons all-purpose flour
- 6cups beef stock or 6 cups mushroom stock
- 1⁄2cup dry white wine
- 2
- 1cup whipping cream
-
- 1⁄4cup minced fresh chives
DIRECTIONS
- In a big soup pot, melt butter over medium heat.
- Add in mushrooms, garlic, green onions, and salt; saute until mushrooms have released their liquid and are browned, about 10 minutes.
- Sprinkle with flour and saute for 2 minutes.
- Gradually whisk in stock and wine.
- Add in beans and bring to a boil, stirring often.
- Decrease heat and simmer for about 20 minutes to blend the flavors.
- Stir in cream, cayenne, and salt/black pepper to taste; reheat over medium heat until steaming, stirring often.
- Ladle into heated bowls and garnish with chives.