Wild mushroom and white bean soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried porcini mushrooms |
| 2 | cups | Hot water |
| 1 | tablespoon | Olive oil |
| 1 | Onion; chopped | |
| 1¾ | teaspoon | Chopped fresh rosemary; OR.. Dried rosemary |
| 32 | ounces | Cannellini beans, canned rinsed and drained |
| 14½ | ounce | Vegetable broth (or more) |
| Chopped fresh rosemary | ||
Directions
Soak mushrooms in hot water in a medium bowl for 30 minutes. Drain well, reserving soaking liquid, and squeezing excess liquid from mushrooms. Chop mushrooms.
Heat oil in a heavy medium saucepan over medium-high heat. Saute onion and 1-¾ teaspoons rosemary in oil until onion is soft, about 5 minutes. Add mushrooms, and mushroom soaking liquid, being careful to leave any sediment in bottom of bowl. Boil until liquid is very thick, about 8 minutes. Add cannellini and vegetable broth. Simmer until soup thickens, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. (Can be prepared to this point up to 1 day before serving, and stored covered in the refrigerator. To serve, bring soup to a simmer, adding more broth if soup is too thick.) Garnish with a sprinkling of additional chopped rosemary.
Adapted from a recipe in Bon Appetit, January 1995 Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On 12-14-94