White bean and dried mushroom soup
A delicious and delicate soup full of beans and mushrooms is a great idea to liven up your diet. The mushrooms add a kick to the soup and the beans are a source of complete protein. Would you like to try it? Then try making it.
Ingredients · Servings 5
- 250 g white kidney beans
- 1-2 handfuls of dried mushrooms
- 1/2 season
- 1 tablespoon of butter
- 2 tablespoons plain flour
- 1 teaspoon ground sweet paprika
- 100 g sour cream
- 100 g cooking cream
- 2 bay leaves
- 4 balls of allspice
- sugar
- vinegar
- salt
- ground white pepper
- broth (or water)
Method · 1 h 50 min
- Soak the beans in cold water the day before. Change the water the next day, add bay leaves and allspice. Bring to a boil and cook gently for about 40-60 minutes.
- Cover the mushrooms with a little warm water and let them soak. Drain the cooked beans and save the broth.
- Clean the leek and cut it into strips.
- Heat the butter in a saucepan. Add the leek and let it turn translucent. Add the ground paprika and stir. Add the flour and fry until a light brown colour is formed.
- Pour the bean broth over the stew and stir. Add the dried mushrooms and water. Bring to a boil and cook for about 20 minutes.
- Thin the soup with water or broth as needed. Add the beans to the soup and cook briefly.
- Finally, remove some of the soup. Mix both creams in the removed soup. Stir and pour back into the soup.
- Just heat it up and season with salt, pepper, vinegar or sugar.
