Last week I was wandering through my favorite grocery store (shout out to the Kroger at Sublett and Cooper!) - favorite because of the awesome Managers Specials! - and saw that button mushrooms had been dramatically marked down - I got two 12 oz. packages. Only after I got home did it sink in that I had A LOT of mushrooms to use in a limited amount of time. I tweaked this recipe I found online, and, I have to say, I'm thrilled with the results! This soup features the mushrooms, of course, plus cannellini beans, standard dry spices, water, and veggie bouillon. All this soup needs is a grilled cheese, featuring my bargain gruyere, for dipping, and I'm set!3 Tbl olive oil
12 ounces button mushrooms, separated
1 yellow onion, halved and thinly sliced
2 cloves garlic, minced
1 jalapeno, seeded and diced
1 15-oz. can white cannellini beans, drained and rinsed
1/2 tsp Italian seasoning
1/2 tsp dried basil
4 c boiling water (you can substitute 2 c vegetable broth and 2 c boiling water)
2 cubes vegetable bouillon -OR- 2 packets Swanson vegetable flavor boost
salt & pepper to taste (but don't skimp!)
chopped cilantro to garnish
With a damp cloth or paper towel, wipe down all the mushrooms to remove any excess dirt. Take a handful of mushrooms (5 is fine!) and halve them. Place the halves in a bowl and give them a light spritz with veggie or olive oil cooking spray. Season with salt and pepper. Take the remaining mushrooms and cut them into quarters, then set aside.
Over medium-high heat, pour 1 Tbl olive oil in a medium saucepan, and heat until it shimmers, but doesn't smoke. Add the halved mushrooms and cook for 2-3 minutes, until the exterior color deepens to dark brown, but the mushrooms still have some bite. Set aside to cool, then roughly chop.
Turn the stovetop down to medium (or just beneath). Heat an additional 2 Tbl olive oil in the pan, then add the sliced onion and minced garlic. Cook for 3 minutes until softened. Add the diced jalapeno, dry seasonings, salt & pepper, and cook together for an additional minute. Add the cannellini beans, and season with another pinch of salt & pepper. Add the remaining mushrooms; stir to combine.
Pour the water, broth, and/or bouillon into the pan. Taste the liquid and adjust seasoning, adding more salt, pepper, or both as necessary. Turn the heat to high and bring the soup to a boil, stirring to ensure nothing sticks to the bottom. Lower the heat, cover with a lid, and simmer for 1 hour. After an hour, remove the lid and turn the heat up to medium-low and cook for an additional 30 min., until the liquid reduces by about 1/3. Remove from heat and allow to cook for 10 min.
Using either an immersion blender (best option!), regular blender, or food processor, puree the soup until it is smooth. Serve the soup hot with a spoonful of reserved mushrooms on top. Garnish with cilantro, and serve with gruyere grilled cheese triangles!
Notes:
(a) Cannellini beans are my FAVORITE go-to thickening, cream-ifying bean! They have a super mild flavor, so adding them makes the dish creamier without having to add heavy cream, but doesn't take away from the flavor of the dish. They're also a great source of protein, for all you veg-its/ans out there!
(b) The reserved mushrooms can either be placed on top for presentation, or added in bulk to the soup after it's been pureed. This soup really needs a little texture to contrast the otherwise creamy nature of it, so don't skip the rough-chopped mushrooms!
(c) The cilantro adds a great color contrast to the soup, as well as a fresh punch as you're eating it, but it really needs to be added on a per-bowl basis to maintain that freshness.
