I had 24 ounces of baby bella mushrooms in my refrigerator, just waiting to be used. What the heck do you do with 24 oz of mushrooms? Better yet, who has 24 oz of mushrooms sitting in their fridge at any one moment. Well, apparently I do. It has been rainy and dreary here in Connecticut the past few days, the type of weather that sure can put a girl in a gloomy mood. Thank goodness for the holiday season; it is hard to be down in the dirt when J Biebs is singing Fa La La on my Pandora station and I am consuming cookies and tuffles like it is my day job. Which come to think of it, may actually be my day job since, well, I don't have a day job at the moment. Aside from holiday jams and far too much sugar, there isn't much better to cure the gloomy day woes than a nice pot of soup. While the hubby and I were sitting down eating it, he turned to me and said, "Remember that time, just last year, when we both thought we didn't like mushrooms?" I had to laugh because it is so true. A year ago, I never would have been sitting here writing a blog post about a soup with BOTH mushrooms AND beans in it. It just would not have happened. However, a year ago, after months of stomach problems, a change in my diet was exactly what I needed. With an open mind and a willing pallete, I did just that. Today, I am healthier than I have ever been. I crave things like spinach and beans (again, who would have thunk it). I go to the gym and exercise 5 days a week. It's pretty amazing what a few more vegetables, a bit less meat, a lot fewer unnecessary carbs, and good exercise can do for a person. Well, I digress. Without further ado, I present to you the "Never, ever, in a million years would I have eaten this in 2010, Mushroom and White Bean Soup."
If you look at this recipe and think you would never like it, just give it a try. One try. Or try one food you never would have eaten in 2011. I promise you won't regret it. What foods have you tried over the past year that you now love? Any recipes that you would never have dreamed of making, eating AND enjoying a year or two ago? I'd love to hear about them.
Mushroom and White Bean Soup
Servings: 4-6 bowls
- 16 oz mushrooms, baby bella, crimini, or a mixture of the two
- 1-15oz can of white cannellini beans, drained and rinsed
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tbsp mixed herbs, I used Mural of Flavors from Penzey's. You could use oregano, thyme, basil, etc.
- 2 tbsp olive oil
- 1.5 cups water
- 1.5 cups vegetable stock
- 1 tbsp balsamic vinegar
- Dash of salt and pepper
- Heat 2 tbsp of olive oil in large pan.
- Add garlic and onions and sautee for 5 minutes.
- Add white beans and stir for another 5 minutes.
- Add mushrooms and stir everything together.
- Add water and vegetable stock and mix.
- Add seasoning and stir.
- Place lid on pot and let simmer on low-medium for 30 minutes, stirring occassionaly.
- Add balsamic vinegar and stir.
- Place lid on pot and let simmer for another 10 minutes.
- Using an immersion blender (like I wrote about here) or a blender, puree soup to reach the consistency you desire. I used a blender and pureed for 30 seconds at a time, 2-3 times. If using a blender, cover the hole with a towel to let heat escape.
- Serve hot with a drizzle of balsamic vinegar and a sprinkle of cheese, if desired.