Saturday, January 24, 2015

White Bean and Mushroom Soup

This is my take on SkinnyTaste's Tuscan White Bean and Roasted Garlic Soup. Developed the flavor a bit more to fit Zoe's Kitchen's Braised Beans which I have an unhealthy love for (seriously, I need to just get a to go thing of it instead of getting those unnecessary extras like salad or veggie kabobs -which are good but not as good.)  I'm seriously considering using thermos-type tumblers to make my own to-go soups for work and at the barn (need to remember to check to see if there's a microwave in the lounge.)

1 pound dried Great Northern Beans, washed and picked through
8 Cups Veggie Broth
3 cloves garlic
4 leaves fresh sage plus additional for garnish
1 T Better than Bouillon Mushroom flavor, or another vegetarian condensed stock
2 t dried rosemary
7 large cloves garlic, roasted
1 t white pepper, ground
1 t salt
8 oz cremini mushrooms, quartered (optional)

1. Combine the beans, unroasted garlic, broth, initial 4 leaves of sage and the rosemary in a slow cooker and cook on high for about 3.5-4 hours, until the beans are very soft. I stopped when I noticed the beans starting to split.
2. Stir in the condensed stock, salt, pepper, and roasted garlic
3. Puree with a immersion blender (or regular blender if necessary, make sure to vent the top) until creamy
4. Optional. While the beans and cooking away saute the mushrooms with a little olive oil, salt, and pepper until browned on all sides. This will take time. Allow at least 10 minutes if not more. Stir these in after pureed.
5. Chiffonade extra sage and use that to garnish the soup with a little more white pepper (or black if you prefer)

Note: You can get a bit of a gluey texture from the immersion blender. You can use a ricer to prevent this but honestly, if you serve and eat it warm you don't really notice it and it makes a nice quick weeknight meal if you use the low setting or can have someone turn it on midday.

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