Mushroom Bean Soup

Last night while out for a jog I decided that I wanted to make Mushroom and Bean Soup for dinner. I don’t think I’ve ever had a soup like this, or heard of it, but for some reason, as I imagined what was in my pantry, I thought it would be a good idea. When I got home, after consulting a couple of recipes on Epicurious, I came up with something. I am posting it here mainly because I thought it was good, and I want to remember it. My recipe is strongly based on this recipe: Creamy Bean Soup. But, I think the addition of the mushrooms changes the character significantly, and is definitely a welcome improvement.

Mushroom Bean Soup

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 6 dried shiitake mushrooms
  • 2 cans cannelini beans or 1 can cannelini and 1 can garbanzo, drained and rinsed
  • 1 can low-salt chicken broth
  • 1 sprig rosemary
  • 3 oz baby spinach or other dark green
  • Truffle oil, walnut oil, or other fragrant oil for drizzling
  • Grated Parmesan

Soak the mushrooms in 1 cup hot water for 30 minutes. Remove the mushrooms and chop, reserving the water.

Heat the olive oil over medium-low heat in a soup pot. Saute the onions until soft, then add the garlic and rosemary and saute for 1 minute. Add the chopped mushrooms and continue to cook 3 minutes longer.

Add the beans, chicken broth, and mushroom water to the pot. Bring to a boil and simmer for 5 minutes. Puree in the pot using an immersion blender.

Stir in the greens and stir until wilted. Serve with grated Parmesan and a drizzle of truffle oil.

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