White bean soup with porcini mushrooms-martha stewart liv
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried canned or Great Northern beans |
| 1 | tablespoon | Plus 1 t fruity olive oil |
| 1 | Carrot, peeled and finely chopped | |
| 1 | Red onion, peeled and finely chopped | |
| ½ | Rib celery, finely chopped | |
| ½ | teaspoon | Salt or to taste |
| 2 | teaspoons | Finely chopped garlic |
| Bouquet garni, made with 1 bay leaf, 4 sprigs flat leaf parsley, and 1 large sage sprig tied in cheesecloth | ||
| ½ | ounce | Dried porcini mushrooms, rinsed well |
| ¾ | cup | Water |
| Freshly ground pepper | ||
| 4 | teaspoons | Finely chopped flat-leaf parsley |
| 1 | teaspoon | Finely chopped fresh sage |
Directions
1. Pick through beans and rinse. Place in a lidded container with water to cover by several inches; refrigerate overnight.
2. Heat 1 T of the oil in a heavy-bottomed 3-quart saucepan. Add carrot, onion, celery, and salt, and cook over medium-low heat, stirring often, until soft and translucent, about 20 minutes. Add garlic; cook for 1 minute longer.
3. Add beans, bouquet garni, porcini, and water. Bring to a boil, cover, and cook over low heat until beans are completely tender, about 1 hour, adding salt and pepper to taste after 30 minutes. Remove bouquet garni; puree soup in a blender or food processor. Adjust seasonings.
4. Garnish with chopped parsley and sage and drizzle with remaining olive oil.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@...> on Feb 4, 1997.