Mushroom and Bean Soup
Ingredients
2 tablespoons butter
500 grams of mushrooms, thinly sliced
1 tin cannellini beans (or 1 cup of dried beans, cooked)
1/4 cup plain flour
2 cups vegetable stock
2 cups water
1/3 cup chopped fresh parsley
Salt & ground black pepper, to taste
Method
1. Heat the butter in a large saucepan over medium heat until the butter has melted. Add the mushrooms and cook, stirring occasionally, for 10 minutes or until softened.
2. Add the beans and mash lightly.
3. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and water, stirring constantly until all the liquid has been added.
4. Bring to the boil over high heat, stirring.
5. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes.
6. Add the parsley and season well with salt and pepper.
Serve hot with the bread rolls.
I've found the soup freezes well, although when planning to freeze I leave the beans and parsley out. To serve, I defrost, add the beans, warm on the stove top and then add the parsley and seasoning.
Enjoy.
*I've spoken about growing mushrooms at home here, here, and here.
Edited to add: I've just posted a 'How to grow Mushrooms at home'.
For those local friends I promised a bag of mushroom compost to next time we pick some up - i'm trying to convince Daddy Eco to pick up a load next Thursday. I'm bribing him with this new Kangaroo Stroganoff recipe I want to try. Fingers crossed i'll turn up at your place next Thursday night with a bag of compost :-)
