WILD MUSHROOM AND CRANBERRY BEAN SOUP
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 2h
Yield 6 - 8 servings
Number Of Ingredients 20
Steps:
- 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.
- 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).
- 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.
- Garnish the soup with chives and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 6 grams
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John Kusa
[email protected]This soup is delicious and easy to make. I will definitely be making it again.
shayed Mal
[email protected]I made this soup for my family and they loved it! It's a great soup for a cold winter day.
Joy Ashish
[email protected]This soup is a great way to use up leftover cranberries. It's also a good way to get your kids to eat their vegetables.
Amelia Smith
[email protected]I found this soup to be a bit too salty. I would recommend using less salt if you're making this recipe.
human minu
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with mushrooms, cranberries, and beans.
Dion Gashi
[email protected]I'm not a big fan of mushrooms, but I still enjoyed this soup. The cranberries and beans were a great combination.
Fly unstable
[email protected]This soup is a great way to use up leftover turkey. I added some chopped turkey to the soup and it was delicious.
White Pheonix985
[email protected]I made this soup in my slow cooker and it turned out great. It's a great way to have a hot meal ready when you get home from work.
perkakra Harrison
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the cranberries add a nice tartness.
Tabbycat Bouie
[email protected]I'm not a fan of beans, but I really enjoyed this soup. The mushrooms and cranberries were the perfect complement to the beans.
Mcholwa Bhongo
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the cranberries and mushrooms.
Mugamba Hamidu
[email protected]I found this soup to be a bit bland. I added some extra salt and pepper and it was much better.
Ermiyas Mhretab
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!
Danyelle Brown
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Sudan Tamang
[email protected]This soup is a great way to use up leftover cranberries. It's also a good source of protein and fiber.
Hussein Aly
[email protected]I was pleasantly surprised by how much I enjoyed this soup. I'm not usually a fan of mushrooms, but the flavor was subtle and well-balanced.
Mr Cowan
[email protected]This soup is easy to make and so delicious. I've made it several times and it's always a favorite.
melanie stoffels
[email protected]I love the combination of mushrooms and cranberries in this soup. It's hearty and flavorful, and perfect for a cold winter day.
jani jamshoro110
[email protected]This soup was a hit with my family! The mushrooms and cranberries added a unique and delicious flavor.