Albion River Inn’s White Bean and Wild Mushroom Soup recipe

Makes about 1 gallon

Ingredients:

2 ounces olive oil

1 bulb fennel, diced

1 yellow onion, diced

3 stalks celery, diced

2 carrots, diced

12 ounces shiitake mushrooms, minced

2 tablespoons minced garlic

4 cups small white beans, soaked overnight and drained

10 cups water or chicken stock

4 tablespoons tomato paste

6 ounces dried porcini mushrooms, minced

2 ounces malt vinegar

2 tablespoons brown sugar

½ bunch fresh basil, chopped

Salt, pepper to taste

Grated Parmesan to garnish

Sliced green onions to garnish

Directions:

In a large, heavy-bottomed soup pot, heat oil until smoking. Add fennel, onion, celery, carrot, shiitake mushrooms and garlic. Cover and sweat over medium-low heat for 15 minutes, stirring once.
Add beans and water or stock. Cover and bring to a boil; remove cover and simmer over medium heat, stirring frequently, until beans are tender, about 45 minutes.
Add tomato paste, porcini mushrooms, malt vinegar, brown sugar and chopped basil. Simmer for 15 minutes more. Adjust seasoning and serve, garnished with Parmesan and sliced green onions.

— Albion River Inn

Source:: East Bay – Lifestyle

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