Recipe: White Bean and Roasted Mushroom Soup
I might have mentioned once or twice that it’s recently been a little chilly here in the Valley of the Sun. I won’t bore you with the details, but it’s continued long enough that when we had the grandkids over for dinner last weekend it seemed like the only thing to do was make vast quantities of hot, hearty soup and feed that to them. So, I did. Since we’ve got a combination of omnivores and vegetarians, I made sausage and lentil stew for the former and made vegetable stock and white bean and roasted mushroom soup with it for the latter. Although both were popular, imagine my surprise when the vegetarian (in fact, vegan) soup was the crowd favorite!
Making vegetable stock is even easier than making chicken stock. At its most basic, you just cut up a bunch of vegetables, saute them a bit, combine them with some seasoning and then cook the whole bunch of it at a simmer for a couple of hours. Then, strain and discard the vegetables and portion up the resulting stock.
That’s about 10 cups of delicious, healthy vegetable stock there. It’s a sizable volume of veggies, but really most of them were in the produce bin of the refrigerator already. The vegetables you use here don’t have to be in peak condition. Limp celery, older carrots, parsley from last week, they all work and are ready to serve as the base for many meals to come. If these “directions” are too vague for you, here is a recipe over at allrecipes.com with more details. Feel free to experiment on your own.
So, now you’ve got vegetable stock, now what? You’ll be surprised how close you are to having white bean and roasted mushroom soup! Just preheat your oven to 450 degrees. On one baking sheet place 16 oz. of cleaned, trimmed, and quartered button mushrooms. On another sheet place two quartered sweet onions and three or more garlic cloves with some sage leaves and thyme. Dress both sheets of veggies with olive oil and roast per the instructions in the recipe.
|White Bean and Roasted Mushroom Soup|
- 16 oz. mushrooms, quartered
- 2 large sweet onions, quartered
- 3-4 garlic cloves, slightly crushed
- 3-4 15 oz. cans while beans (I used Cannellini)
- 2 T olive oil
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 8-10 fresh sage leaves
- 8-10 fresh thyme sprigs
- 48 oz. stock (I used vegetable stock)
- preheat oven to 450
- toss onions, mushrooms, and garlic in olive oil and 1 tsp salt and 1 tsp pepper. separate mushrooms to a single baking sheet, onions, garlic and herbs to another sheet. roast for 10 minutes, toss and roast for an additional 15 minutes.
- while veggies are roasting, heat stock and beans with 1/2 tsp salt and 1/2 tsp pepper to a simmer over medium heat.
- when vegetables are done roasting and have cooled slightly, combine 2 cups of beans, 1 cup of stock, and everything but the mushrooms in a blender. cover and blend until smooth. return blended material to the soup pot and stir to combine.
- add mushrooms to the soup and season to taste. heat until warmed through and serve.
This dish is remarkably hearty and full of flavor.
Rating: This gets an easy 5 out of 5 glasses of wine. I’m a committed omnivore and this vegan meal was perfectly satisfying. We served it with a simple salad and crusty bread. It was awesome.