White Bean and Mushroom Soup
If you don't have any fresh shiitake mushrooms, you can use 6–8 dried shiitakes, soaked in water overnight.
SERVES 8
INGREDIENTS
- ¾ pound fresh cremini (or button) mushrooms
- ¼½ pound fresh shiitake mushrooms
- 1 large onion
- 2 medium potatoes
- 2 stalks celery
- 3 cloves garlic
- 4 tablespoons oil, divided
- 3 cups Mushroom Broth
- 3 cups Basic or Roasted Vegetable Broth
- 2 cups canned, cooked navy (or cannellini) beans, drained
- ½ teaspoon dry mustard
- ½ teaspoon basil
- ½ teaspoon thyme
- ¼ cup dry white wine
- Salt and pepper
- Fresh parsley (optional)
Slice the mushrooms. Chop the onion, dice the potatoes and celery, and mince the garlic.
In a soup pot, heat 2 tablespoons of the oil on medium. Add the garlic and onions, and sauté over medium heat for 3 minutes. Add the potatoes, celery, broths, and beans. Bring to a boil, then reduce to a simmer. Add the mustard, basil, thyme, and wine; cook, uncovered, for 15 minutes.
Add half of the cremini mushrooms to the soup pot and simmer for an additional 10 minutes. Remove the pot from the heat and let it stand for several minutes.
In a smaller saucepan, heat the remaining oil. Sauté the rest of the creminis and all the shiitakes. Cook, covered, for 10 minutes.
In a blender or food processor, purée the contents of the soup pot. Pour the purée back into the soup pot. Stir in the sautéed mushrooms. Add salt and pepper to taste. Simmer, covered, for 10 minutes, adding water if necessary to adjust the consistency. Chop the parsley and use as a garnish for each individual serving.
