WILD MUSHROOM AND CRANBERRY BEAN SOUP
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 2h
Yield 6 - 8 servings
Number Of Ingredients 20
Steps:
- Simmer the dried mushrooms and shallots in two quarts water for 20 minutes. Meanwhile, heat the olive oil in a large stock pot and cook the garlic, celery, onion and leeks until soft.
- Strain the mushroom stock into the vegetables. Add the beans, thyme, rosemary, bay leaves, Cayenne and freshly ground pepper to taste (about a teaspoon). 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).
- Cut and discard the tough stalks from the broccoli rabe and coarsely chop the leaves and flowers. Add them to the beans with the fresh mushrooms and cook 12 minutes. Season to taste with balsamic vinegar and salt.
- Garnish the soup with chives and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 6 grams
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Osoreal Sheknowthedeal
[email protected]Overall, I highly recommend this soup. It's delicious, healthy, and easy to make.
Ramin De Silva
[email protected]This soup is a great way to use up leftover turkey or chicken. It's also a great soup to make ahead of time.
Shreenaryan Naryan
[email protected]I love the fact that this soup is healthy and delicious. It's a great way to get your daily dose of vegetables.
Rosemary Pierce
[email protected]This soup is very versatile. You can add different vegetables or proteins to change up the flavor.
fatma gamal
[email protected]I've made this soup several times and it's always a hit. It's a great soup to serve at a party or potluck.
Mahesh Kathayat
[email protected]I made this soup for my family and they all loved it. It's a great way to get your kids to eat their vegetables.
Tshegofatso Morobane
[email protected]This soup is very flavorful and satisfying. It's a great meal for a busy weeknight.
STAY ARMY
[email protected]I'm not a fan of beans, but I really liked this soup. The beans added a nice texture and heartiness.
Mosfikur Rahaman
[email protected]This soup is easy to make and very affordable. It's a great way to use up leftover wild mushrooms.
Ashly Lopez
[email protected]I love the combination of wild mushrooms and cranberries in this soup. It's a unique and delicious flavor.
Emily Kennedy
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the flavors are very comforting.
Matthew Fox jr
[email protected]I added some chopped kale to this soup and it was delicious! The kale added a nice pop of color and extra nutrients.
Shex Kamal
[email protected]This soup was easy to make and very flavorful. I would recommend using a variety of wild mushrooms to get the best flavor.
Emon Debnath
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this soup. The cranberries and beans helped to balance out the mushroom flavor.
Evelyn Yongale
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the unique flavors and the beautiful presentation.
Jenean Hefner
[email protected]This soup was absolutely delicious! The flavors of the wild mushrooms and cranberries were perfectly balanced, and the beans added a wonderful heartiness. I will definitely be making this again.