White Bean & Chanterelle Soup with Sage

Name: White Bean & Chanterelle Soup with Sage
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoons whole black peppercorns; 227 grams chanterelle mushrooms, sliced; 6 Tbsps dry white wine; 8 sprigs fresh parsley; 8 sprigs fresh thyme; 2 cloves garlic peeled and chopped; 1 teaspoons ground white pepper; 237 milliliters onion, cut into ¼-inch dice; 2 Tbsps sage leaves, cut crosswise into very thin strips (chiffonade); 2 teaspoons salt, plus more as needed; 4 Tbsps unsalted butter; 1 liters chicken or vegetable stock

White Bean & Chanterelle Soup with Sage might be just the soup you are searching for. One serving contains 92 calories, 1g of protein, and 6g of fat. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up wine, peppercorns, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Using cheesecloth, create a sachet with the thyme, parsley, bay leaves and peppercorns.In a large heavy-bottomed soup pot set over medium heat, warm the olive oil.

Ingredients you will need

Peppercorns

Bay Leaves

Olive Oil

Parsley

Thyme

Soup

Equipment you will use

Cheesecloth

Pot

Add the onion, half of the leeks, the fennel, celery, garlic, and the sachet. Sweat these ingredients, stirring frequently, until the vegetables are well softened, about 8 minutes.

Ingredients you will need

Vegetable

Celery

Fennel

Garlic

Leek

Onion

Add the beans and stock, bring to a boil over medium high heat, reduce to a simmer, and cook uncovered until the soup thickens some, about 35 minutes.Meanwhile, melt the butter in a medium sized saute pan set over medium heat.

Ingredients you will need

Butter

Beans

Stock

Soup

Equipment you will use

Frying Pan

Add the sliced chanterelles, the remaining leek and the sage. Cook stirring often, 4 to 5 minutes. Season with a pinch of salt and white pepper. Raise the heat, add the wine, and cook, stirring often, until the liquid has nearly evaporated.

Ingredients you will need

Chanterelle Mushrooms

White Pepper

Leek

Sage

Salt

Wine

Remove from heat and set aside.

Remove the sachet from the soup. Ladle half the soup into a large bowl, and using an immersion blender puree until smooth. Return to pot. Season with 2 teaspoons salt and a pinch of white pepper.

Ingredients you will need

White Pepper

Salt

Soup

Equipment you will use

Immersion Blender

Ladle

Bowl

Pot

Add the reserved mushroom mixture.Bring the soup to a simmer over medium high heat and cook uncovered about 15 minutes. If using cream, add it during the last 5 minutes of cooking. Ladle the soup into warmed bowls. Drizzling each with white truffle oil to taste (if using).

Ingredients you will need

White Truffle Oil