White bean soup with porcini mushrooms-martha stewart liv

4 Servings

Ingredients

Quantity Ingredient
1 cup Dried canned or Great Northern beans
1 tablespoon Plus 1 t fruity olive oil
1 Carrot, peeled and finely chopped
1 Red onion, peeled and finely chopped
½ Rib celery, finely chopped
½ teaspoon Salt or to taste
2 teaspoons Finely chopped garlic
Bouquet garni, made with 1 bay leaf, 4 sprigs flat leaf parsley, and 1 large sage sprig tied in cheesecloth
½ ounce Dried porcini mushrooms, rinsed well
¾ cup Water
Freshly ground pepper
4 teaspoons Finely chopped flat-leaf parsley
1 teaspoon 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.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@...> on Feb 4, 1997.

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