White Bean & Chanterelle Soup with Sage

Name: White Bean & Chanterelle Soup with Sage
Ingredients: 8 sprigs fresh thyme; 8 sprigs fresh parsley; 2 bay leaves; ½ teaspoon whole black peppercorns; 1 cup onion, cut into ¼‑inch dice; 2 leeks, white and pale green parts, chopped, washed and dried; 1 fennel bulb, cored & cut into ¼‑inch dice; 2 stalks celery, cut in ¼‑inch dice; 2 cloves garlic peeled and chopped; 2 (14 ½ ounces) great northern white beans, drained and washed; 6 cups chicken or vegetable stock; 4 tablespoons unsalted butter; ½ pound chanterelle mushrooms, sliced; 2 tablespoons sage leaves, cut crosswise into very thin strips (chiffonade); 2 teaspoons salt, plus more as needed; ½ teaspoon ground white pepper; 6 tablespoons dry white wine; 2 tablespoons heavy cream (optional); truffle oil to taste (optional)

www.sippitysup.com

Serious Fun Food

View full recipe on www.sippitysup.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.

Share this recipe:

Cooking tools: