Mushroom And Bean Soup Recipes

Steps:

• Soak beans according to package directions. In a large skillet, cook the mushrooms, onions and leek in butter over medium heat until tender. Add garlic; cook 1 minute longer. , Transfer to a 6-quart slow cooker. Drain and rinse beans, discarding liquid. Add beans and remaining ingredients to slow cooker. Cover and cook on low for 5-6 hours or until beans and vegetables are tender. Discard bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
• Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
• Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

Steps:

• Drain the chick peas, and rinse under cold, running water. Place in a pot, cover with water, and cook over medium heat for 30 minutes or until tender. Drain. Heat 1/4 cup of the oil over medium heat in a skillet; add the onion, celery, and parsley and cook until the onion is lightly browned. Add the mushrooms, chick peas, salt, and pepper; cook for 3 minutes, stirring often with a wooden spoon. Add the wine and allow it to evaporate completely. Add the tomatoes and the hot broth; cook over medium heat, covered, for 15 minutes. Place the bread in separate bowls; add the soup, drizzle with the remaining oil, sprinkle with marjoram, and serve hot.