Wild Mushroom And Cranberry Bean Soup

By Moira Hodgson

Published November 1, 1997

Total Time
1 - 2 hours
Rating
3(19)
Comments
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Featured in: FOOD; Making Soup as Easy as Boiling a Potato

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Ingredients

Yield:6 - 8 servings

  • 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

  • ½ pound dried borlotti or cranberry beans

  • 2 tablespoons fresh thyme leaves

  • 1 tablespoon fresh rosemary leaves, chopped

  • bay leaves

  • ½ teaspoon cayenne pepper

  • Freshly ground pepper to taste

  • 1 bunch broccoli rabe

  • ½ pound oyster mushrooms, quartered

  • ½ pound shiitake mushrooms, sliced

  • ½ pound crimini mushrooms, sliced

  • 2 tablespoons balsamic vinegar (or to taste)

  • 1 teaspoon coarse sea salt (or more to taste)

  • 1 bunch chives, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

30 grams carbs; 189 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 8 grams fiber; 385 milligrams sodium; 8 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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).

  3. 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.

  4. Step 4

    Garnish the soup with chives and serve.

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Ratings

3 out of 5
19 user ratings
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Comments

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M A

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?

Stephen

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?

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