White Bean and Roasted Mushroom Soup
Recipe by Julie Schreiber (Consulting Winemaker at Popcorn Wine Group) as prepared for the Sonoma County Mycological Association's 2011 annual gathering.
Julie's recipe makes a hearty soup. You could add a little more stock if you prefer it lighter. There's still plenty of flavor to go around.
- 2 lbs mushrooms (Velvet Pioppini, Trumpet Royale, Alba Clamshell)
- 2 large onions, quartered
- 3 garlic cloves
- 2 T olive oil, or a little more as needed
- Salt and pepper
- 1 Tablespoon fresh chopped sage
- 1-2 Tablespoons fresh chopped thyme
- 6 cups. chicken broth
- 48 oz. Cannellini beans (prepared from dried beans)
- First pour out beans onto a cookie sheet and inspect them for rocks, pieces of dirt, broken pieces, etc. Then put beans in a pot and cover with water. Bring this up to a simmer and then turn off the water. Let soak for an hour. Or , if you have the time soak the beans in cool water over night.
- Drain all soaking water. Cover the beans again with water and bring to a simmer and cook until tender, but still have the shape of the bean. Put a bay leaf in the water while cooking.
- Toss mushrooms in half the olive oil with the fresh herbs. Season with salt and pepper.
- Toss onions and garlic with the other half of the oil. Season with salt and pepper.
- Spread each item on to its own sheet pan. Roast in 375 degree oven for 10 minute; toss and roast for an additional 15 minutes, or until lightly browned and roasty.
- While vegetables are roasting put broth and cooked beans in a large stockpot over medium heat and simmer.
- Retrieve half of the beans and some broth and puree this with the roasted onions and garlic. Add this pureed bean mixture back to the stock pot.
- Add roasted mushrooms to soup. Salt and pepper to taste.