Wild Mushroom And Navy Bean Soup Food

SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP

Steps:

• In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
• Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
• Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

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.

CHEF JOHN'S TUSCAN BEAN SOUP

Steps:

• Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
• Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
• Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.