Title: White Bean Soup with Porcini Mushrooms-Martha Stewart Liv
Categories: Soup/stews, Main dish
Yield: 4 Servings

1 c Dried canned or Great
-Northern beans
1 tb Plus 1 t fruity olive oil
1 Carrot, peeled and finely
-chopped
1 Red onion, peeled and finely
-chopped
1/2 Rib celery, finely chopped
1/2 ts Salt or to taste
2 ts Finely chopped garlic
Bouquet garni, made with 1
-bay leaf, 4 sprigs flat
-leaf parsley, and 1 large
-sage sprig tied in
-cheesecloth
1/2 oz Dried porcini mushrooms,
-rinsed well
3/4 c Water
Freshly ground pepper
4 ts Finely chopped flat-leaf
-parsley
1 ts Finely chopped fresh sage

1. Pick through beans and rinse. Place in a lidded container with water to
cover by several inches; refrigerate overnight.

2. Heat 1 T of the oil in a heavy-bottomed 3-quart saucepan. Add carrot,
onion, celery, and salt, and cook over medium-low heat, stirring often,
until soft and translucent, about 20 minutes. Add garlic; cook for 1 minute
longer.

3. Add beans, bouquet garni, porcini, and water. Bring to a boil, cover,
and cook over low heat until beans are completely tender, about 1 hour,
adding salt and pepper to taste after 30 minutes. Remove bouquet garni;
puree soup in a blender or food processor. Adjust seasonings.

4. Garnish with chopped parsley and sage and drizzle with remaining olive
oil.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #037 by John Merkel on
Feb 4, 1997.