Mushroom And Bean Soup Recipes

MUSHROOM AND BEAN SOUP

Steps:

• Drain the chick peas, and rinse under cold, running water. Place in a pot, cover with water, and cook over medium heat for 30 minutes or until tender. Drain. Heat 1/4 cup of the oil over medium heat in a skillet; add the onion, celery, and parsley and cook until the onion is lightly browned. Add the mushrooms, chick peas, salt, and pepper; cook for 3 minutes, stirring often with a wooden spoon. Add the wine and allow it to evaporate completely. Add the tomatoes and the hot broth; cook over medium heat, covered, for 15 minutes. Place the bread in separate bowls; add the soup, drizzle with the remaining oil, sprinkle with marjoram, and serve hot.

MUSHROOM BEAN BARLEY SOUP

Steps:

• Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer. , Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding liquid. Add beans and remaining ingredients to slow cooker. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

CREAMY MUSHROOM SOUP WITH LITTLE WHITE BEANS

Steps:

• Clean the mushrooms. Slice half of them and finely chop the other half.
• In a large pot, heat olive oil over medium-high heat. Add mushrooms, onion and garlic. Stirring frequently, saute until the moisture evaporates and the mushrooms begin to turn golden, about 10 minutes.
• Add the sherry and cook until it evaporates. Add the flour and cook, stirring, for 1 minute. Add the stock and beans and bring to a simmer. Reduce the heat to low and cook for about 15 minutes.
• Turn the heat off and stir in milk or cream. Salt and pepper to taste.

WILD MUSHROOM AND NAVY BEAN SOUP

Steps:

• In a big soup pot, melt butter over medium heat.
• Add in mushrooms, garlic, green onions, and salt; saute until mushrooms have released their liquid and are browned, about 10 minutes.
• Sprinkle with flour and saute for 2 minutes.
• Gradually whisk in stock and wine.
• Add in beans and bring to a boil, stirring often.
• Decrease heat and simmer for about 20 minutes to blend the flavors.
• Stir in cream, cayenne, and salt/black pepper to taste; reheat over medium heat until steaming, stirring often.
• Ladle into heated bowls and garnish with chives.

WILD MUSHROOM AND CRANBERRY BEAN SOUP

Steps:

• Simmer the dried mushrooms and shallots in two quarts water for 20 minutes. Meanwhile, heat the olive oil in a large stock pot and cook the garlic, celery, onion and leeks until soft.
• Strain the mushroom stock into the vegetables. Add the beans, thyme, rosemary, bay leaves, Cayenne and freshly ground pepper to taste (about a teaspoon). Bring to a boil, cover and simmer until the beans are cooked, stirring occasionally (they will take 45 to 90 minutes, depending on their age).
• Cut and discard the tough stalks from the broccoli rabe and coarsely chop the leaves and flowers. Add them to the beans with the fresh mushrooms and cook 12 minutes. Season to taste with balsamic vinegar and salt.
• Garnish the soup with chives and serve.

BARLEY AND MUSHROOMS WITH BEANS

Steps:

• Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
• Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
• Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.