Mushroom (Porcini) and White Bean Soup

Porcini SoupMushroom (Porcini) and White Bean Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 10 g dried porcini mushrooms
  • 500 g chicken stock
  • 130 g brandy
  • 500 g cream
  • 440 g cannellini beans (drained and rinsed)
  • Salt
  • Truffle oil (optional)
  • Chives
Instructions
  1. Add porcini, stock and brandy to the TM bowl.
  2. Heat at 100 degrees Celcius for 15 minutes on speed 1.5 with the MC off.
  3. Add cream to the TM bowl and heat at 90 degrees Celcius for 5 minutes on speed 1.5 with the MC off.
  4. Add beans and with MC on, and held in place with a folded cloth (to prevent hot liquid escaping), increase speed slowly and process for 30 seconds on speed 7.
  5. Heat at 90 degrees Celcius for 10 minutes on speed 1.5 with the MC off.
  6. Season to taste with salt and with MC on, and held in place with a folded cloth (to prevent hold liquid escaping), increase speed slowly and process for 30 seconds on speed 7.
  7. Serve drizzled with a little truffle oil and sprinkled with chopped chives.
Notes
Tip Finishing with truffle oil is not essential but it adds a lovely flavour to the dish. I serve this soup in little Demi Tasse cups and it is more than enough for a starter as it's very rich.

 

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About Tash

Forensic Technologist that loves animals and food :-) Passionate about cooking, animal welfare, food and animal photography and the environment.
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