Mushroom and bean soup

Mushroom and bean soup

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Some of my most interesting recipes evolve when I experiment with ingredients. One sunny, late autumn day, I was picking some mature runner beans, which were almost shrivelled, but the beans inside the pods were so large and such a wonderful colour that I wanted to cook them straightaway. They would be delicious in a soup, I thought, so my companions and I collected some wild mushrooms as well. The result was very tasty, and was swiftly devoured by all of us. You can use any other type of bean, and in an emergency you could even use frozen ones.

Ingredients

Quantity Ingredient
500g mixed late summer beans, podded
200g mixed fresh mushrooms
20g dried ceps
1 large onion, finely chopped
6 tablespoons olive oil
1 hot fresh chilli, sliced
1.5 litres Basic stock
salt, to taste
pepper, to taste

Method

  1. Wash the beans and clean the fresh mushrooms as appropriate. Soak the dried mushrooms in warm water for about 20 minutes. Drain well, reserving the water.
  2. Fry the onion in the olive oil until transparent, then add the chilli and drained, dried ceps. Add the beans and cover with stock. Bring to the boil, reduce the heat and simmer for about 20 minutes or until the beans are soft. Now add the fresh mushrooms, either sliced or whole, and cook for a further 10 minutes.
  3. Add salt and pepper to taste and serve immediately with slices of toasted Pugliese bread rubbed with garlic and drizzled with extra virgin olive oil.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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