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.
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
- In a large Dutch oven or soup pot, add the olive oil and butter over medium heat. When the butter melts, add carrot and celery and sauté for about 15 minutes, stirring often.
- Add the shallots and continue to cook for about 5 minutes. Stir in the garlic and cook for another 5 to 10 minutes, until the shallots are browned and all vegetables are soft.
- Sprinkle in kosher or sea salt, freshly ground black pepper, and crushed red pepper, to taste. Toss in the bay leaf and Parmesan rind.
- Add mushrooms, stirring well to incorporate. Cook down for about 5 minutes and add the rosemary, sage, and thyme.
- Continue to stir the mixture until mushrooms have reduced, about 5 minutes, and add cannellini beans, stirring them in until warmed.
- Deglaze pot with white wine, removing any browned bits with a wooden spoon, and allow to reduce for a couple of minutes.
- Pour in chicken stock, and simmer for 10 to 15 minutes, allowing flavors to mingle. Remove bay leaf and Parmesan rind.
- Purée soup with a stick blender until very smooth. Stir in cream and serve with desired toppings. Enjoy!
Photo by Mark Weinberg
This article originally appeared on Food52.com: Savory Wild Mushroom Soup