Mushroom, White Bean and Rosemary Soup
Photography Kelly Gibney.
Mushrooms, rosemary and cannellini beans make for an incredibly simple but utterly delicious (and nutritious) soup.
Serves: 6
INGREDIENTS
olive oil or ghee for sautéing
1 small brown onion, finely diced
750 grams portobello mushrooms (alternatively a mixture of swiss brown and portobello)
4 garlic cloves, finely diced
1 tablespoon finely diced fresh rosemary leaves
1 teaspoon fresh thyme leaves
1.5 litres good-quality vegetable or chicken stock
2 × 400 gram cans cannellini beans
sea salt and ground black pepper
chopped parsley, to serve
METHOD
Heat a generous glug of oil over a medium heat in a soup pot.
Add the onions and sauté until tender and translucent. Add the mushrooms, garlic, rosemary and thyme. Cook for 5 minutes until the mushrooms are soft and glistening. Add the stock and cannellini beans. Simmer for 15 minutes.
Use a blender or a stick blender to puree to desired consistency. Add a little extra water or stock if a thinner texture is preferred. Season to taste.
To serve: Divide soup between bowls. Garnish with fresh parsley, a drizzle of olive oil and a grind of black pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.