Savory Wild Mushroom Soup

Mon, 23 Jun 2014 13:30:00 +0000
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: Jenny makes a case for soup in the summer. Don’t get mad at me because I am asking you to make soup in the summer because: 1. It is not that hot this week. 2. Mushrooms are all over the place looking yummy. 3. Soup in under an hour! 4. This recipe is written by mariaraynal. ‘Nuff said.  What I love about this dish is its completely earthy, almost musky flavor that is matched with the indulgent caress of cream. Soup, in my view, is a dish best served fat.  It’s also a nice clean-the-fridge situation, giving you a place for the last of your carrots and celery, a Parmesan rind, and the bottom of last night’s wine bottle. You can improvise with the mushrooms as well -- if you can’t find one of the ones listed here, just add more of another. I love how this soup develops a rich, intense heartiness without a ton of simmering. It's great the next day, too.  Savory Wild Mushroom Soup by mariaraynal Serves 6 to 8 3 tablespoons olive oil 3 tablespoons butter 1 large carrot, finely chopped 1 stalk celery, finely chopped 3 large shallots, thinly sliced 3 cloves minced garlic Kosher or sea salt, freshly ground black pepper, and crushed red pepper, to taste 1 bay leaf 1 Parmesan rind, preferably Parmigiano-Reggiano 1 pound assorted chopped wild mushrooms, such as shiitake, crimini, chanterelle, or oyster 1 tablespoon fresh rosemary, minced 1 tablespoon fresh sage, minced 1 tablespoon fresh thyme, minced 15 ounces drained and rinsed canned or dried cannellini beans 1/2 cup good quality dry white wine 4 cups chicken stock, preferably homemade 1/4 cup heavy cream See the full recipe (and save and print it) here. Photo by Mark Weinberg
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