Mushroom and Butter Bean Soup
from my new cookbook Gary Rhodes At The Table*
A delicious soup which warms your feet after a long walk in autumn.
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175 grams Dried butter beans; 6 oz
400 grams Tin of butter beans, drained; 14 oz
25 grams Butter, plus a knob for pan-frying the mushroom garnish; 1 oz
1 large Onion, finely chopped
1 Garlic clove, crushed
350 grams Cup or chestnut mushrooms or buttons; 12 oz, if
— others unavailable, sliced
600 ml Vegetable or Chicken Stock or alternative; 1
300 ml Milk; 1/2 pint
150 ml Single cream;5 fl oz, optional
Salt and pepper
1 tablesp. Chopped fresh flatleaf parsley, to garnish
|*||Gary Rhodes At The Table *
— Ulrike Westphal
If using dried butter beans, they will need a minimum 12 hours
soaking in cold water. It’s important, when buying any dried beans,
to check the expiry date. The longer life the bean has, the more
tender it will be. Once soaked, drain and rinse. Place the beans in
the pan with the stock and bring to a gentle simmer. Cover with a
lid kept slightly askew and cook for 1 hour until the beans are
tender. Lift some of the beans and keep for garnishing (for this
it’s best to remove the shells). If using tinned butter beans, drain
off the liquor and set aside a few beans for each portion’s garnish.
Melt the butter in a saucepan and, once bubbling, add the chopped
onion and garlic. Cook without colouring for 8-10 minutes until the
onions are beginning to soften. Add two-thirds of the mushrooms,
saving a third to garnish, and continue to cook for 10-15 minutes
until also softening. Add the beans to the onion/mushroom mix and
warm through. Add the stock and bring to the simmer. Cook on a
medium heat for 15-20 minutes.
Add the milk and return to the simmer. Season with salt and pepper.
Liquidize and strain through a sieve to a smooth consistency. Add
the single cream, if using and check the seasoning.
When ready to serve, heat a frying pan and pan-fry the remaining
mushroom slices in the knob of butter. This is best achieved on a
high heat to colour the mushrooms golden brown. The reserved butter
beans can be warmed in the soup or microwaved separately. Divide the
soup between the bowls, and garnish with the beans, mushrooms and
Note: A spoonful of cooked spinach is also a very nice garnish for
this soup, eating well with the butter beans and mushrooms.
*=Affiliate-Link to Amazon