Wild Mushroom and Navy Bean Soup Recipe

Name: Wild Mushroom and Navy Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (50 mL) unsalted butter; 1 1/2 lbs (750 g) wild (exotic) mushrooms, sliced; 3 cloves garlic, minced; 1 cup (250 mL) thinly sliced green onions; 1/2 tsp (2 mL) salt; 2 tbsp (25 mL) all-purpose flour; 6 cups (1.5 L) beef or mushroom stock; 1/2 cup (125 mL) dry white wine; 2 cans (each 14 to 19 oz/398 to 540 mL) navy beans, drained and rinsed; 1 cup (250 mL) whipping (35%) cream; Pinch cayenne pepper; Pinch freshly ground black pepper; 1/4 cup (50 mL) minced fresh chives

Servings: persons

1/4 cup (50 mL) unsalted butter
1 1/2 lbs (750 g) wild (exotic) mushrooms, sliced
3 cloves garlic, minced
1 cup (250 mL) thinly sliced green onions
1/2 tsp (2 mL) salt
2 tbsp (25 mL) all-purpose flour
6 cups (1.5 L) beef or mushroom stock
1/2 cup (125 mL) dry white wine
2 cans (each 14 to 19 oz/398 to 540 mL) navy beans, drained and rinsed
1 cup (250 mL) whipping (35%) cream
Pinch cayenne pepper
Pinch freshly ground black pepper
1/4 cup (50 mL) minced fresh chives

1
In a large pot, melt butter over medium heat.
2
Add mushrooms, garlic, green onions and salt; saute until mushrooms have released their liquid and are browned, about 10 minutes.
3
Sprinkle with flour and saute for 2 minutes.
4
Gradually whisk in stock and wine.
5
Add beans and bring to a boil, stirring often.
6
Reduce heat and simmer for about 20 minutes to blend the flavors.
7
Stir in cream, cayenne and salt and black pepper to taste; reheat over medium heat until steaming, stirring often.
8
Ladle into heated bowls and garnish with chives.

732

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 13 ingredients. The key ingredients include: 1/4 cup (50 mL) unsalted butter, 1 1/2 lbs (750 g) wild (exotic) mushrooms, sliced, 3 cloves garlic, minced, 1 cup (250 mL) thinly sliced green onions, and more.

Yes, Wild Mushroom and Navy 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 Navy Bean Soup

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