WHITE BEAN AND ROASTED MUSHROOM SOUP
500g mushrooms
2 large sweet onions
3 cloves garlic
2 tablespoons olive oil
salt
pepper
8-10 leaves sage
8-10 stems thyme
1.4 litres chicken broth
400g white beans
[e.g. cannellini beans]
_ preheat oven to 200°C
_ halve and quarter mushrooms
_ peel garlic and onions, quarter onions, slightly crush garlic
_ arrange mushrooms separately from garlic and onion on a baking tray [or ovenproof dishes]
_ drizzle with olive oil, sprinkle with salt and pepper
_ add sage leaves and thyme stems
_ roast for 10 minutes in the oven
_ toss and roast another 15 minutes
_ while vegetables are roasting start the soup
_ heat broth and add beans [bring to a simmer]
_ once the roasting is done retrieve 2 cups of white beans and 1 cup broth and transfer to a blender
_ add garlic, mushrooms and herbs
_ blend until smooth
_ stir pureed bean mixture back into the soup
_ add roasted mushrooms and season to taste with salt and pepper
WEIßE BOHNENSUPPE MIT GERÖSTETEN PILZEN
500 g Champignons
2 große süße Zwiebeln
3 Knoblauchzehen
2 Esslöffel Olivenöl
Salz
Pfeffer
8-10 Blätter Salbei
8-10 Stiele Thymian
1,4 Liter Hühnerbrühe
400 g weiße Bohnen
[z.B. Cannellini-Bohnen]
