Soups

Bean and Mushroom Soup


Ingredients for Cooking Bean and Mushroom Soup

  1. Dried porcini mushrooms 100 grams
  2. Beans 200 grams
  3. 1 medium carrot
  4. Onion medium size 2 pieces
  5. Salt to taste
  6. Ground pepper mixture to taste
  7. Bay leaf to taste
  8. Spice "Italian herbs" to taste
  9. Refined vegetable oil for frying
  • Main ingredients: Beans, Mushrooms
  • Serving 4 servings
  • World Cuisine

Inventory:

Deep bowl - 2 pieces, a small pan with a lid - 2 pieces, a stove, a tablespoon, a plate - 2 pieces, a coarse grater, a frying pan, a wooden spatula, a sieve, a blender, a scoop, deep serving plates, a vegetable cutter, a large bowl - 2 pieces, kitchen potholders

Making soup with beans and mushrooms:

Step 1: prepare the beans.


Pour the beans into a deep bowl and gently pour several times with ordinary cool tap water. Then we drain the liquid and then we repeat the procedure from beginning to end. This must be done so that the remaining dirt and dust leave the component. Then, once again, fill the beans with ordinary water, but do not drain, but leave to insist all night. Thanks to this procedure, the beans will become softer and cook faster.

The next day, drain the liquid again, rinse the component slightly under running water and pour from the bowl into a small pan. We need to boil the beans until cooked. To do this, completely fill it with ordinary cold water from the tap, cover with a lid and put on medium heat. When the liquid boils, slightly tighten the burner and boil the beans within 20-60 minutes depending on the variety. Attention: From time to time, you can check them for their readiness. If the beans become soft, it means that it has already been cooked and you can turn off the burner. If not, then it’s worthwhile to extend the cooking time for 7-10 minutes. In the meantime, let's prepare dried mushrooms with you.

Step 2: prepare the dried porcini mushrooms.


We lay out the dried porcini mushrooms in another deep bowl and fill it with clear water as well. Leave the components all night to soften. In the meantime, prepare the onions.

Step 3: prepare the onions.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. Next, lay one component aside (it is useful to us for mushroom broth), and the second on a chopping board. Finely chop the onion into cubes and pour into a free plate.

Step 4: prepare the mushroom broth.


When the mushrooms stand, drain the water, and wash the components under running warm water. We spread them, as well as the whole onion in a clean small saucepan and fill it with ordinary liquid from the tap so that it completely covers the components for at least 3 fingers. We put the container on medium heat and cover it with a lid. As soon as the water boils, we detect 40 minutes and boil the mushrooms until cooked by adding a couple of bay leaves.

Step 5: prepare the carrots.


Using a vegetable cutter, peel the carrots from the skins and then rinse thoroughly under running warm water. Then, using a coarse grater, we rub the vegetable directly on the cutting board. At the end, pour the orange shavings into a clean plate and proceed to the preparation of the soup.

Step 6: prepare the soup with beans and mushrooms.


Pour a small amount of vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, put the finely chopped onion and carrot chips here. From time to time, stirring with a wooden spatula, fry the vegetables until a soft golden color. At the end, salt and pepper the ingredients to taste and turn off the burner.

When the beans are cooked, using kitchen tackles we take a saucepan and carefully pour the contents through a sieve into a large bowl. We need to strain the liquid. 1/2 part of beans put in a clean plate, and the remaining back into a deep bowl.
Using a blender, we mashed half the beans so that there were no pieces left.

When the mushrooms are cooked, just like beans, we filter the broth through a sieve, but only into another large bowl. Throw the onion (it will no longer be useful to us), and put the remaining components on a cutting board. Using a knife, grind the mushrooms into slices and then transfer them to a free plate.

If necessary, thoroughly wash one of the pans, and then pour the whole mushroom broth into it and then the bean, but so that in general the volume is 1,5 liter. Once again, put the container on medium heat, cover with a lid and bring to a boil. Immediately after that we spread the chopped mushrooms, beans, bean puree and vegetable frying here. To taste, add salt and a mixture of ground peppers, mix everything thoroughly with a tablespoon or wooden spatula and cook the soup over low heat for 7-8 minutes. At the end we turn off the burner, but we are not in a hurry to pour the dish on plates, but let it brew another 20 minutes.

Step 7: serve the soup with beans and mushrooms.


When the soup is infused, use a scoop to pour it into deep plates and serve to the dining table. The dish turns out to be quite satisfying, so I usually treat the household only to them, well, even crackers or toasts. It really hurts a delicious soup with dried or baked bread.
Bon appetit to all!

Recipe Tips:

- if desired, finely chopped parsley and dill greens can be added to the soup before serving;

- if you don’t have any dried porcini mushrooms on hand, do not be discouraged, because they can be replaced with ordinary fresh champignons. Of course, they no longer need to be insisted all night and they boil a little less, somewhere 25-30 minutes. True, it is dried mushrooms that give such an incredible aroma, so if there is such an opportunity, add at least 2-3 things;

- to make soup faster use white beans. Such beans will be cooked approximately in 25-35 minutes.