Wild Mushroom And Cranberry Bean Soup

Name: Wild Mushroom And Cranberry Bean Soup
Total time: 2 h
Yield: 6 - 8 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

By Moira Hodgson

Total Time: 1 - 2 hours
Rating: 3(19)
Comments: Read comments

Featured in: FOOD; Making Soup as Easy as Boiling a Potato

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 - 8 servings

3ounces dried shiitake or porcini mushrooms
3shallots, coarsely chopped
3tablespoons extra-virgin olive oil
5garlic cloves, minced
4stalks celery, diced
1Spanish onion, diced
2leeks, white part only, coarsely chopped
½pound dried borlotti or cranberry beans
2tablespoons fresh thyme leaves
1tablespoon fresh rosemary leaves, chopped
bay leaves
½teaspoon cayenne pepper
Freshly ground pepper to taste
1bunch broccoli rabe
½pound oyster mushrooms, quartered
½pound shiitake mushrooms, sliced
½pound crimini mushrooms, sliced
2tablespoons balsamic vinegar (or to taste)
1teaspoon coarse sea salt (or more to taste)
1bunch chives, chopped

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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).
Step 3
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.
Step 4
Garnish the soup with chives and serve.

Ratings

3 out of 5

19 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

M A7 years ago

This recipe was probably developed for vegetarians. That’s not me, but I love mushrooms, beans, and broccoli rabe so it sounded wonderful. I found little differentiation of flavor and it was overwhelmed by black pepper. I made the soup according to the recipe except for the cayenne. It had an unpleasant aroma and flavor. I added a beef bouillon concentrate and it was improved. Not worth the trouble of seeking out the special mushrooms. And what to do with the pile of poached shiitakes?

Stephen7 years ago

Oh boy, this is so boring. :( I have a huge pot of boring soup. I need to add something to it. Any ideas? I wonder if it is because I had already cooked the beans and added them cooked. Any ideas out there?

Private comments are only visible to you.