by mariaraynal
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my 19 recipes »
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mariaraynal's Notes:
Expand3 tablespoons olive oil Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
1 large carrot, finely chopped Ask a question about this ingredient
1 stalk celery, finely chopped Ask a question about this ingredient
3 large shallots, thinly sliced Ask a question about this ingredient
3 cloves minced garlic Ask a question about this ingredient
Kosher or sea salt, freshly ground black pepper and crushed red pepper to taste Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 Parmesan rind, preferably Parmigiano-Reggiano Ask a question about this ingredient
1 pound assorted chopped wild mushrooms, such as shiitaki, crimini, chanterelle or oyster Ask a question about this ingredient
1 tablespoon fresh rosemary, minced Ask a question about this ingredient
1 tablespoon fresh sage, minced Ask a question about this ingredient
1 tablespoon fresh thyme, minced Ask a question about this ingredient
15 ounces drained and rinsed canned or dried cannellini beans Ask a question about this ingredient
1/2 cup good quality dry white wine Ask a question about this ingredient
4 cups chicken stock, preferably homemade Ask a question about this ingredient
In a large dutch oven or soup pot add the olive oil and butter over medium heat. When the butter melts, add carrot and celery and saute for about 15 minutes, stirring often.
Ask a question about this stepAdd shallots and continue to cook for about 5 minutes. Stir in garlic and cook for another 5-10 minutes, until shallots are browned and all vegetables are soft.
Ask a question about this stepSprinkle in kosher or sea salt, freshly ground black pepper and crushed red pepper to taste. Toss in bay leaf and Parmesan rind.
Ask a question about this stepAdd mushrooms, stirring well to incorporate. Cook down for about 5 minutes and add the rosemary, sage and thyme.
Ask a question about this stepContinue to stir the mixture until mushrooms have reduced, about 5 minutes, and add cannellini beans, stirring them in until warmed.
Ask a question about this stepDeglaze pot with white wine, removing any browned bits with a wooden spoon, and allow to reduce for a couple of minutes.
Ask a question about this stepPour in chicken stock, and simmer for 10-15 minutes, allowing flavors to mingle. Remove bay leaf and parmesan rind.
Ask a question about this stepPuree soup with a stick blender until very smooth. Stir in cream and serve with desired toppings. Enjoy!
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Sounds delicious. Love the idea of serving before a Sunday night steak dinner. I know how hard you worked on this recipe. :)