Creamy Mushroom and Bean Soup
Ingredients
A note about gluten: When prepared with gluten-free stock and without the croutons, this recipe is gluten free.
1 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for garnish
1
chopped yellow onion
4 cloves
garlic, minced
½ tsp.
dried thyme
1 oz.
dried porcini mushrooms, rehydrated in 2 cups hot water for 15 min.
15 oz.
canned cannellini beans, rinsed and drained
3 cups
low-sodium vegetable stock
2 tbsp.
Kowalski's Unsalted Butter
8 oz.
chopped fresh mushrooms (any variety or blend)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
¾ cup
heavy cream
- garnishes, to taste: Herbed Artisan Croutons and fresh thyme
Directions
- In a large saucepan, heat oil over medium heat.
- Add onion; cook, stirring frequently, until onion is soft and translucent (5-7 min.).
- Add garlic and thyme; cook and stir for 1 min.
- Add porcini mushrooms with their soaking liquid, beans and stock.
- Increase heat to high; bring to a boil.
- Reduce heat to low; cover and simmer for 15 min., stirring occasionally.
- While soup simmers, heat butter in a large skillet over medium-high heat.
- Add chopped mushrooms to the skillet; cook, stirring frequently, until tender and dark on the edges (about 5 min.).
- Season mushrooms with salt and pepper; remove from heat and set aside.
- Stir cream into soup.
- Move soup to a blender or food processor; purée.
- Return soup to the saucepan over medium-low heat; heat thoroughly but do not allow to boil.
- Season soup with salt and pepper to taste.
- Ladle soup into individual serving bowls; top with sautéed mushrooms, additional oil, pepper and desired garnishes. Serve immediately.
