This soothing, silky soup offers layers of woodsy, earthy flavor, yet is light enough to serve as a first course before grilled steak or roasted chicken. It's also perfect as a weeknight meal or weekend lunch, paired with a crisp green salad and toasted garlic bread with herbs and melted cheese. You can top this soup with a drizzle of good-quality walnut oil, crunchy croutons, crispy shallots, or a dollop of crème fraîche, or allow it to stand on its own. This recipe has been created exclusively for food52. —mariaraynal
6 to 8
large carrot, finely chopped
stalk celery, finely chopped
large shallots, thinly sliced
cloves minced garlic
Kosher or sea salt, freshly ground black pepper, and crushed red pepper to taste
Parmesan rind, preferably Parmigiano-Reggiano
assorted chopped wild mushrooms, such as shiitake, crimini, chanterelle, or oyster
fresh rosemary, minced
fresh sage, minced
fresh thyme, minced
drained and rinsed canned or dried cannellini beans
good quality dry white wine
chicken stock, preferably homemade
In This Recipe
In a large Dutch oven or soup pot, add the olive oil and butter over medium heat. When the butter melts, add carrot and celery and sauté for about 15 minutes, stirring often.
Add the shallots and continue to cook for about 5 minutes. Stir in the garlic and cook for another 5 to 10 minutes, until the shallots are browned and all vegetables are soft.
Sprinkle in kosher or sea salt, freshly ground black pepper, and crushed red pepper, to taste. Toss in the bay leaf and Parmesan rind.
Add mushrooms, stirring well to incorporate. Cook down for about 5 minutes and add the rosemary, sage, and thyme.
Continue to stir the mixture until mushrooms have reduced, about 5 minutes, and add cannellini beans, stirring them in until warmed.
Deglaze pot with white wine, removing any browned bits with a wooden spoon, and allow to reduce for a couple of minutes.
Pour in chicken stock, and simmer for 10 to 15 minutes, allowing flavors to mingle. Remove bay leaf and Parmesan rind.
Purée soup with a stick blender until very smooth. Stir in cream and serve with desired toppings. Enjoy!
I'm a self-trained home cook and freelance food writer who enjoys cooking and eating seasonally and locally whenever possible. When I travel, visiting the farmers' markets, local groceries and specialty food shops is as important as the shopping, museums and restaurants. I love to immerse myself in cookbooks, then go into the kitchen and experiment; and writing about food and the chefs who cook it is my latest pursuit. By day, I'm an executive speechwriter and event planner.