White Bean Soup with Wild Mushrooms & Chive Mascarpone

White Bean Soup with Wild Mushrooms & Chive Mascarpone
Photo by www.finecooking.com


  • ½ cup plus 2 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • ½ lb. wild mushrooms, stems trimmed, caps thinly sliced (such as shiitake, oyster mushrooms, or chanterelles)
  • 1 Tbs. unsalted butter
  • 2 cups dried cannellini beans, picked through and rinsed
  • ½ cup chopped fennel
  • 1 Tbs. chopped fresh flat-leaf parsley
  • + 9 more ingredients
    • 1 cup chopped yellow onion
    • 1 Tbs. fennel seeds
    • 1 Tbs. minced shallots
    • ½ cup mascarpone cheese
    • 1 small sprig rosemary (leaves only)
    • 1 Tbs. minced chives
    • Kosher salt
    • 1 Tbs. plus 1 tsp. fresh thyme leaves
    • 1 chile d’árbol (or other small, hot dried chile), stemmed and crumbled

Toast the fennel seeds in a small skillet over medium heat until they release their aroma and are golden brown, 2 to 3 minutes. Pound them coarsely in a mortar or grind them coarsely in a spice grinder. Heat a 6- to 8-qt. heavy-bottomed pot over high heat for 2 minutes. Pour in 1/2 cup olive oil...

View full recipe at Fine Cooking


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