Monday, November 4, 2013

Comfort Food Monday: Creamy Mushroom, White Bean and Rosemary Soup


Anybody else been fighting a cold bug? I started feeling icky last week, and for a few days had no voice at all. Losing your voice is kinda fun at first...you get to talk in a sorta sexy, sorta old smoker voice for a while. But then you start squeaking out noises at people instead of words and it gets real awkward. I'm happy to report that I'm past the awkward squeaking stage and back to normal voice. Hooray!



Anyway, let's talk soup. If you ask me, eating soup while being sick is just as important as cold meds and plenty of sleep, It has magical healing powers, I'm sure of it. Instead of the classic chicken noodle, we are mixing it up with lots of rosemary, mushrooms and white beans. Hearty, filling, and totally comforting. 


I used half and half to make this soup creamy, but if you want to make it low-cal, you could use milk or just not add any extra dairy at all. But of course half and half is always recommended :)

Creamy Mushroom, White Bean and Rosemary Soup 
1 onion, diced
3-4 celery stalks, chopped
4-5 carrots, chopped
2 garlic cloves, finely diced
8 oz. sliced crimini mushrooms 
45 oz. white beans (three 15 oz. cans)
6 cups chicken broth
1/2 cup half and half
3 tbs. flour
1/2 tsp. sage 
2-3 sprigs of fresh rosemary 
3 bay leaves
dash of all spice
fresh ground pepper

1. In a large pot, add a few tablespoons of butter or oil and cook onions over medium heat until translucent. Add carrots, celery and mushrooms and season with salt, pepper and sage. Add more butter or oil and let cook until celery has softened slightly (about 5-10 minutes)
2. Add garlic and flour. Stir to cover all the veggies in the flour and let cook for a couple minutes. Add chicken broth, white beans, fresh rosemary sprigs, bay leaves and turn heat to high. 
3. Let soup come to a boil, stirring occasionally. Add all spice (just a few dashes). Reduce heat to a slow boil and let cook for about 10 minutes.
4. Once soup has thickened, slowly stir in half and half. Season with salt and pepper to taste. 


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