Wild mushroom and white bean soup

4 servings

Ingredients

Quantity Ingredient
1 ounce Dried porcini mushrooms
2 cups Hot water
1 tablespoon Olive oil
1 Onion; chopped
1¾ teaspoon Chopped fresh rosemary; OR.. Dried rosemary
32 ounces Cannellini beans, canned rinsed and drained
14½ ounce Vegetable broth (or more)
Chopped fresh rosemary

Directions

Soak mushrooms in hot water in a medium bowl for 30 minutes. Drain well, reserving soaking liquid, and squeezing excess liquid from mushrooms. Chop mushrooms.

Heat oil in a heavy medium saucepan over medium-high heat. Saute onion and 1-¾ teaspoons rosemary in oil until onion is soft, about 5 minutes. Add mushrooms, and mushroom soaking liquid, being careful to leave any sediment in bottom of bowl. Boil until liquid is very thick, about 8 minutes. Add cannellini and vegetable broth. Simmer until soup thickens, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. (Can be prepared to this point up to 1 day before serving, and stored covered in the refrigerator. To serve, bring soup to a simmer, adding more broth if soup is too thick.) Garnish with a sprinkling of additional chopped rosemary.

Adapted from a recipe in Bon Appetit, January 1995 Typed for you by Karen Mintzias

Submitted By KAREN MINTZIAS On 12-14-94

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