The delicate flavour of mushrooms, the velvety texture of blended navy beans. Not as rich as a cream-based soup, and just as delicious.
SERVES 4
6 cups water or vegetable stock
2 cups dried navy beans (or any
white bean)
2 cloves garlic, diced
1 medium onion, diced
1 bay leaf
Bring water to the boil in a heavy-bottomed soup pot. Sort and rinse beans to remove any impurities. Add beans and seasonings to the pot. Once water has returned to the boil, reduce heat to a gentle simmer. Cook for 2 hours, or until beans are completely tender. Add water or stock as needed to keep beans barely covered. Remove bay leaf.
4 T. oil or butter
1 medium onion, diced
1 pound mushrooms (white, brown or a mixture), cleaned and sliced
salt, white pepper to taste
4 T. lemon juice or white wine
Sauté onions in oil over medium heat until tender, but not browned. Add mushrooms and seasonings; cover. Simmer, stirring, for 10 minutes, or until mushrooms are very limp. Add to the beans in soup pot.
Optional (but recommended):
to ½ cup dried mushrooms (shiitakes or porcini or other)
1 cup water
Rinse dried mushrooms well. Cover with water and boil for 10 minutes. Remove from heat and cool for 20 minutes. Drain, reserving liquid. Mince the reconstituted mushrooms and add to the soup. Strain the cooking liquid and add to the soup.
Allow the soup to cool before blending. Drain, reserving the cooking liquid. Blend beans and mushrooms together in a blender or food processor until smooth and completely blended. Add as much of the cooking liquid as necessary to obtain the desired consistency. Return to the pot, and warm gently. Stir to prevent scorching. Serve hot.