White Bean and Mushroom Soup

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Potage aux Haricots Blancs et Champignons (White Bean and Mushroom Soup)

 

Recipe By :Patricia R. Gregory

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried great northern beans

3/4 pound sliced mushrooms -- (2 cups)

3 tablespoons butter

1 onion -- chopped

1 clove garlic -- mashed

1/2 cup diced carrots

1/4 teaspoon thyme

1/4 teaspoon marjoram

salt

1/8 teaspoon white pepper

3 cups vegetable broth

1 cup light cream or half and half

 

1. Cook beans according to basic directions (see pages 23-26). Do not drain.

 

2. In a soup kettle, lightly brown mushrooms in 2 tablespoons of the butter.

Remove and reserve mushrooms.

 

3. In the remaining butter, saute onion, garlic, and carrots. Do not allow to

brown.

 

4. Add thyme, marjoram, salt, pepper, and vegetable broth, and simmer until

vegetables are tender.

 

5. Set aside 1 cup of the beans. Put the remaining beans and bean broth into

blender and blend until smooth.

 

6. A few minutes before serving, add the bean puree to the kettle, along with

the reserved beans and mushrooms, and bring to boil. Boil 2 minutes and add

cream. Do not allow to boil after cream has been added. When soup reaches the

boiling point, serve immediately to 4.

 

Whole wheat toast or French bread goes well with this, as does a tossed salad

with a French oil and vinegar dressing.

 

 

 

Source:

" Bean Banquets From Boston to Bombay "

Copyright:

" 1994 Woodbridge Press "

 

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Per Serving (excluding unknown items): 623 Calories; 13g Fat (18.6% calories

from fat); 32g Protein; 99g Carbohydrate; 27g Dietary Fiber; 25mg Cholesterol;

1333mg Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2

1/2 Fat.

 

NOTES : This French soup has a rich flavor, and the added attraction of an easy

preparation. La voila!

 

 

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