Creamy Mushroom Soup
Serves 4 to 6
Serving up these steaming bowls of soup I look outside the fogged up windows and see the gray clouds raining down on the garden outside. It was sunny not long before but perhaps with the making of this comforting soup I brought on the rain. Because really, is there anything more cozy than being warmed by soup when the wind and rain sings outside? This one is quite simple with ingredients that create a chorus of flavor more impressive than you’d expect from their humble origins. If possible use wild mushrooms as their flavor is much more exciting. You could use canned beans instead but again, the flavor here is much improved when they are simmered in a fragrant broth. You can easily leave out the flour if you prefer; the soup will just have a slightly different texture. If you’d rather keep that body, use your favorite gluten-free flour blend instead if you are preparing this for someone with an allergy.
1 cup dried white beans (such as cannellini), soaked overnight
4 cloves garlic, smashed
1 sprig fresh rosemary
1 teaspoon salt
1/4 teaspoon red chili flakes
¼ cup olive oil, plus more for serving
1 large onion, finely chopped
2 carrots diced
2 celery stalks, diced
1 pound mushrooms, roughly chopped
2 teaspoons fresh thyme leaves
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 cups vegetable or chicken stock
½ cup heavy cream
Salt and black pepper, to taste
Drain the soaked beans and place them in a pot with the garlic, rosemary, salt, chili flakes, and enough water to cover by a couple of inches. Bring to a simmer and cook until the beans are just par cooked—they should still be firm and not yet tender. Remove from the heat and set aside without draining; you’ll use both the beans and their cooking liquid in the soup.
In a large soup pot, warm the olive oil over medium heat. Add the onion, carrots, and celery, and a hearty pinch of salt then cook until softened and lightly golden. Stir in the mushrooms and thyme, and cook over medium-high heat until the mushrooms release their liquid and caramelize deeply. Lower the heat, then stir in the butter. Once melted, sprinkle in the flour and stir for a minute or two to form a roux.
Add the beans along with their cooking liquid, then pour in the vegetable stock. Simmer gently until the beans are fully tender and the soup has thickened slightly, about 25 to 30 minutes. Stir in the cream and season generously with salt and black pepper.
Ladle into bowls and finish with a drizzle of good olive oil.