Wild Mushroom and Navy Bean Soup

Name: Wild Mushroom and Navy Bean Soup
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 serving(s)
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

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Recipe by ratherbeswimmin

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

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READY IN: 1hr 5mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.

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