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Mushroom & butter bean soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 1kg mushroom flats
  • 40g (2 tbsp) butter
  • 1 large brown onion, chopped
  • 3 garlic cloves, crushed
  • 1.375L (5 1/2 cups) vegetable liquid stock
  • 3 wide strips lemon rind
  • 1 300g can butter beans, rinsed, drained
  • 40.00 ml fresh thyme leave
Instructions:
  • Clean the mushroom caps by wiping them with a paper towel. Remove the stems and roughly chop the caps.
  • In a large saucepan over medium heat, melt butter until sizzling. Add onion and cook uncovered for 5 minutes until soft and translucent. Stir in garlic and cook for another 30 seconds until fragrant.
  • Sauté mushrooms until soft, stirring occasionally for about 5 minutes.
  • Pour in the stock and add the lemon rind to the pan. Cover it and bring it to a boil over high heat, then lower the heat to medium-low. Let it simmer, partially covered, for 10 minutes, stirring occasionally.
  • Stir in the butter beans and thyme, let it simmer uncovered for 5 minutes until the beans are heated. Remove and discard the lemon rind. Transfer the soup to a heatproof bowl, let it cool slightly for 10 minutes, stirring occasionally.
  • Puree half of the soup in a food processor until smooth. Transfer the pureed soup to a large clean saucepan and repeat with the remaining soup.
  • Warm the soup over medium heat without a lid until it is heated through.

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