Wild Mushroom And Cranberry Bean Soup Recipe

Name: Wild Mushroom And Cranberry Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces dried shiitake or porcini mushrooms; 3 shallots, coarsely chopped; 3 tablespoons extra-virgin olive oil; 5 garlic cloves, minced; 4 stalks celery, diced; 1 Spanish onion, diced; 2 leeks, white part only, coarsely chopped; 1/2 pound dried borlotti or cranberry beans; 2 tablespoons fresh thyme leaves; 1 tablespoon fresh rosemary leaves, chopped; bay leaves; 1/2 teaspoon cayenne pepper; Freshly ground pepper to taste; 1 bunch broccoli rabe; 1/2 pound oyster mushrooms, quartered; 1/2 pound shiitake mushrooms, sliced; 1/2 pound crimini mushrooms, sliced; 2 tablespoons balsamic vinegar (or to taste); 1 teaspoon coarse sea salt (or more to taste); 1 bunch chives, chopped

Servings: persons

3 ounces dried shiitake or porcini mushrooms
3 shallots, coarsely chopped
3 tablespoons extra-virgin olive oil
5 garlic cloves, minced
4 stalks celery, diced
1 Spanish onion, diced
2 leeks, white part only, coarsely chopped
1/2 pound dried borlotti or cranberry beans
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves, chopped
bay leaves
1/2 teaspoon cayenne pepper
Freshly ground pepper to taste
1 bunch broccoli rabe
1/2 pound oyster mushrooms, quartered
1/2 pound shiitake mushrooms, sliced
1/2 pound crimini mushrooms, sliced
2 tablespoons balsamic vinegar (or to taste)
1 teaspoon coarse sea salt (or more to taste)
1 bunch chives, chopped

1
Simmer the dried mushrooms and shallots in two quarts water for 20 minutes.
2
Meanwhile, heat the olive oil in a large stock pot and cook the garlic, celery, onion and leeks until soft.
3
Strain the mushroom stock into the vegetables.
4
Add the beans, thyme, rosemary, bay leaves, Cayenne and freshly ground pepper to taste (about a teaspoon).
5
Bring to a boil, cover and simmer until the beans are cooked, stirring occasionally (they will take 45 to 90 minutes, depending on their age).
6
Cut and discard the tough stalks from the broccoli rabe and coarsely chop the leaves and flowers.
7
Add them to the beans with the fresh mushrooms and cook 12 minutes.
8
Season to taste with balsamic vinegar and salt.
9
Garnish the soup with chives and serve.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 ounces dried shiitake or porcini mushrooms, 3 shallots, coarsely chopped, 3 tablespoons extra-virgin olive oil, 5 garlic cloves, minced, and more.

Yes, Wild Mushroom And Cranberry Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom And Cranberry Bean Soup

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