Bean and Mushroom Soup

Bean and Mushroom Soup


1 person made this

This delicious soup is a combination of earthy shiitake mushrooms, broad beans and mixed vegetables.

Zoë Harpham

Serves: 4 

  • 15g dried shiitake or porcini mushrooms
  • 1 1/2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 large carrot, peeled and thinly sliced
  • 1 large parsnip, peeled and thinly sliced
  • 5 1/3 cups shredded green cabbage, about 400g
  • 2 cups frozen broad beans, thawed and rinsed
  • 1/3 cup tomato paste
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried dill (optional)
  • salt and freshly ground black pepper

Preparation:35min  ›  Cook:40min  ›  Ready in:1hour15min 

  1. Put the mushrooms in a small bowl, then cover with 1 1/2 cups of boiling water. Let them stand for 15 minutes, or until rehydrated and softened. Remove the mushrooms from the soaking liquid with a slotted spoon, reserving the liquid. Trim and discard any tough stems from the mushrooms and roughly chop the caps. Strain the reserved liquid through a sieve and set aside.
  2. Meanwhile, heat the oil in a large saucepan over a moderate heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally until the onion is light golden. Add the carrot and parsnip and cook for 5 minutes, then stir in the cabbage. Cover and cook for a further 5 minutes, or until the cabbage begins to wilt.
  3. Stir in the mushrooms and the reserved soaking liquid, the beans, tomato paste, vinegar, 3 cups of water and the dill, if you are using it. Bring to the boil, then reduce to a simmer; cover and cook for 25 minutes until well flavoured. Season to taste with salt and pepper.

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