Creamy White Bean and Mushroom Soup

[Guest guest]

* Exported from MasterCook *

 

Creamy White Bean and Mushroom Soup

 

Recipe By :Jeanne Jones - Canyon Ranch Cooking

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces dried white beans (1 cup) -- soaked overnight in water

and drained

1/2 cup chopped onion

1 cup diced celery

6 cloves garlic -- finely chopped

1 teaspoon salt

1 1/4 teaspoons freshly ground black pepper, divided use

1 tablespoon white wine vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh rosemary

1 teaspoon butter

1 pound fresh mushrooms -- wiped clean, stemmed, and sliced (4

cups)

1/4 cup Madeira

1 1/2 cups evaporated skim milk

2 phyllo sheets for garnish

 

Rinse and drain the beans and set aside.

Put the onion, celery, and garlic in a large, heavy pot or soup kettle and cook,

covered, intil the onion is soft and translucent, about 3 minutes. Add a little

water if necessary.

Add the drained beans, salt, and 3/4 teaspoon of pepper, cover with 1 inch of

water, and bring to a boil. Reduce the heat to low and cook, covered, for 50

minutes, or until the beans are soft. Remove 1/2 cup of beans from the soup and

combine with the vinegar, olive oil, rosemary, and the remaining 1/2 teaspoon of

pepper. Mix well and set aside to marinate.

Melt the butter in a large skillet. Add the mushrooms and cook over medium

heat, stirring frequently, until tender. Add the Madiera and cook over high

heat until the liquid has been reduced by half. Set aside.

Spoon the cooled soup into a blender and puree. Pour back in the pot through a

strainer for a smoother texture. Add the milk and mushrooms; simmer for 10

minutes.

Preheat the oven to 400F. Spray a baking sheet with non-stick cooking spray.

Cut each sheet of phyllo into four 3-inch-wide strips and place them on the

sprayed baking sheet. Bake until crisp and lightly browned, about 2 minutes.

To serve, spoon 3/4 cup of soup into each of 8 bowls. Spoon 1 tablespoon of

marinated beans into each bowl, drizzling the marinade over the top. Place a

baked phyllo strip across the top of each serving.

 

Description:

" This incredibly rich-tasting soup is both unusual and delicious.The

addition of the marinated beans at the end adds an exciting flavor

contrast. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 103 Calories (kcal); 4g Total Fat; (37% calories from fat); 5g

Protein; 10g Carbohydrate; 3mg Cholesterol; 343mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0