Friday, November 20, 2015

Roasted Mushroom Bean Soup's been a good week.

We are heading on vacation, and it has been crunch time both for Mr. Hippie and myself. Mr. Hippie runs his own roofing business, and everyone wants their roofs done before snow flies. He has had several projects to complete before we leave. The weather forecast was looking awful for roofing this week, but God intervened. We had dry days. Not sunny days, but dry days-even when two days had precipitation predicted at 90-100%. We are so thankful that our God is the God of creation, and that He kept our area dry this week.

I had a headache and a backache and a to-do list as long as my arm on Wednesday. But, you will be happy to know that I rested instead of pushing through. I took a nap for 2 hours, and then evaluated my list. I did what had to be done, and I left the rest. This is a big thing for me. You all know it.

She Plans Dinner is running a 50% off sale through December. Menu subscriptions make great gifts. Help someone simplify life through the holidays and into the new year. Check it out today!

Well, it has been dry, but it is totally soup weather. The recipe I have for you today is both hearty and healthy. Mushrooms, white beans, vegetables.

The thing that makes this soup phenomenal is the fact that you roast the onions, garlic, herbs and mushrooms, before placing them in the soup. It adds a special layer of flavor. And, added bonus, it makes the house smell amazing!

It takes about an hour-total. Which can't be beat.

(I had as fun making the soup as photographing it...)

Roasted Mushroom Bean Soup
Prep/cook time: 1 hour
16 ounces mushrooms
2 large sweet onions
3 garlic cloves
1 Tbsp olive oil
1-1/2 tsp salt, divided
1-1/2 tsp pepper, divided
8-10 fresh sage leaves
8-10 stems + 1 Tbsp leaves fresh thyme, divided
6 cups (48 oz) chicken broth/bullion (if using bullion, do 6 cups of water/6 bullion)
3 (15 oz) cans white (cannelini) beans, not drained
Additional salt and pepper for seasoning

-Preheat oven to 450°F.
-Peel and quarter onions. Quarter mushrooms. Peel and crush garlic.

-Toss mushrooms, garlic and onion in olive oil, 1 tsp salt, and 1 tsp pepper. (You may want to keep mushrooms separate on baking sheet for roasting, because you’ll have to separate later. So, separate now, or later.) Spread on baking sheet. Add sage leaves and stems of thyme. Roast in 450° F oven for 10 minutes, toss and roast for additional 15 minutes.

-While vegetables are roasting, add broth, beans, 1/2 tsp salt, 1/2 tsp pepper, and 1 Tbsp fresh thyme leaves to a large stock pot over medium heat and simmer.

-When vegetables are done roasting, let cool slightly. Separate mushrooms from other roasted vegetables (if not already separated).

-Retrieve 2 cups of the white beans, and 1 cup of broth from the stock pot, add to a blender along with the roasted onions, garlic and herbs. Cover and blend until smooth.

-Add pureed bean mixture back to stock pot, whisking in until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.

-Warm over low heat until ready to serve.