Wild Mushroom & White Bean Soup
Source of Recipe
Bon Appetit, January 1995
List of Ingredients
1 oz Dried porcini mushrooms
2 c Hot water
1 tb Olive oil
1 Onion chopped
1 3/4 ts Chopped fresh rosemary OR..1/2 ts -Dried rosemary
32 oz Cannellini beans, canned rinsed and drained
14 1/2 oz Vegetable broth (or more)
Chopped fresh rosemary Recipe
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. Serves 4
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