Side Pannel
White Bean Soup with Porcini Mushrooms-Martha Stewart Liv
White Bean Soup with Porcini Mushrooms-Martha Stewart Liv
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 1 c Dried canned or Great
- -Northern beans
- 1 tb Plus 1 t fruity olive oil
- 1 Carrot, peeled and finely
- -chopped
- 1 Red onion, peeled and finely
- -chopped
- 1/2 Rib celery, finely chopped
- 1/2 ts Salt or to taste
- 2 ts Finely chopped garlic
- Bouquet garni, made with 1
- -bay leaf, 4 sprigs flat
- -leaf parsley, and 1 large
- -sage sprig tied in
- -cheesecloth
- 1/2 oz Dried porcini mushrooms,
- -rinsed well
- 3/4 c Water
- Freshly ground pepper
- 4 ts Finely chopped flat-leaf
- -parsley
- 1 ts Finely chopped fresh sage
Directions
1. Pick through beans and rinse. Place in a lidded container with water to
cover by several inches; refrigerate overnight.
2. Heat 1 T of the oil in a heavy-bottomed 3-quart saucepan. Add carrot,
onion, celery, and salt, and cook over medium-low heat, stirring often,
until soft and translucent, about 20 minutes. Add garlic; cook for 1 minute
longer.
3. Add beans, bouquet garni, porcini, and water. Bring to a boil, cover,
and cook over low heat until beans are completely tender, about 1 hour,
adding salt and pepper to taste after 30 minutes. Remove bouquet garni;
puree soup in a blender or food processor. Adjust seasonings.
4. Garnish with chopped parsley and sage and drizzle with remaining olive
oil.
cover by several inches; refrigerate overnight.
2. Heat 1 T of the oil in a heavy-bottomed 3-quart saucepan. Add carrot,
onion, celery, and salt, and cook over medium-low heat, stirring often,
until soft and translucent, about 20 minutes. Add garlic; cook for 1 minute
longer.
3. Add beans, bouquet garni, porcini, and water. Bring to a boil, cover,
and cook over low heat until beans are completely tender, about 1 hour,
adding salt and pepper to taste after 30 minutes. Remove bouquet garni;
puree soup in a blender or food processor. Adjust seasonings.
4. Garnish with chopped parsley and sage and drizzle with remaining olive
oil.
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