Wild Mushroom & White Bean Soup Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 oz: dried porcini mushrooms,
2 cup: hot water,
1 tablespoon: olive oil,
1: onion, chopped
1 3/4 teaspoon: chopped fresh rosemary, or.. dried rosemary
32 oz: cannellini beans, canned - rinsed a, nd drained
14 1/2 oz: vegetable broth (or more),
1: 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 1-3/4 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
Yield: 4 servings
Source from luhu.jp
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 1-3/4 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
Yield: 4 servings
Source from luhu.jp
Tags
Soups