Porcini Soup
Everyone loves a mushroom soup. Make yours just that bit more special by using porcini mushrooms
- Serves:
- 6
- Ready in:
- 60 mins +
Ingredients
- 400g dried cannellini beans, soaked in cold water overnight and drained
- 2 garlic cloves (1 chopped, 1 whole)
- 100ml olive oil
- 1 onion, finely sliced
- 100g dried porcini mushrooms, rehydrated
- 1 tbsp fresh flat-leaf parsley, chopped
- 10 chunky slices of bread
- organic unsalted butter, for spreading
- Yeo Valley Organic Natural Yoghurt
Method
- 1
Put the beans in a saucepan, add 1.5lt of water, one of the garlic cloves and a tablespoon of the oil. Bring to the boil, then lower the heat and simmer for two hours.
- 2
Heat the remaining oil in a frying pan, add the onion and cook over a low heat for 10 minutes until lightly browned, stirring occasionally.
- 3
Add the rehydrated porcini mushrooms, increase the heat to high and cook for a few minutes more. Season with pepper and tip the contents into the saucepan with beans.
- 4
Cook for a few minutes more, add the parsley and the seasoning to taste. Gently rub the bread with the rest of the garlic, spread with a little butter, toast lightly and serve on top of the soup. Enjoy with a dollop of yoghurt on top.
PER SERVING: 19.8 FAT (Excluding extras)
Porcini Soup was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 400g dried cannellini beans, soaked in cold water overnight and drained
- 2 garlic cloves (1 chopped, 1 whole)
- 100ml olive oil
- 1 onion, finely sliced
- 100g dried porcini mushrooms, rehydrated
- 1 tbsp fresh flat-leaf parsley, chopped
- 10 chunky slices of bread
- organic unsalted butter, for spreading
- Yeo Valley Organic Natural Yoghurt
- 1
Put the beans in a saucepan, add 1.5lt of water, one of the garlic cloves and a tablespoon of the oil. Bring to the boil, then lower the heat and simmer for two hours.
- 2
Heat the remaining oil in a frying pan, add the onion and cook over a low heat for 10 minutes until lightly browned, stirring occasionally.
- 3
Add the rehydrated porcini mushrooms, increase the heat to high and cook for a few minutes more. Season with pepper and tip the contents into the saucepan with beans.
- 4
Cook for a few minutes more, add the parsley and the seasoning to taste. Gently rub the bread with the rest of the garlic, spread with a little butter, toast lightly and serve on top of the soup. Enjoy with a dollop of yoghurt on top.
PER SERVING: 19.8 FAT (Excluding extras)
Everyone loves a mushroom soup. Make yours just that bit more special by using porcini mushrooms
Porcini Soup was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
