Name: White Bean Soup with Porcini Mushrooms-Martha Stewart Liv
Ingredients: 1 c Dried canned or Great Northern beans; 1 tb Plus 1 t fruity olive oil; 1 Carrot, peeled and finely chopped; 1 Red onion, peeled and finely chopped; 1/2 Rib celery, finely chopped; 1/2 ts Salt or to taste; 2 ts Finely chopped garlic; Bouquet garni, made with 1 bay leaf, 4 sprigs flat leaf parsley, and 1 large sage sprig tied in cheesecloth; 1/2 oz Dried porcini mushrooms, rinsed well; 3/4 c Water; Freshly ground pepper; 4 ts Finely chopped flat-leaf parsley; 1 ts Finely chopped fresh sage

Would it not be an encouragement to a subject, to hear his prince say to him, 'You will honor and please me very much, if you will go to yonder mine of gold, and dig as much gold for yourself as you can carry away'? So, for God to say, 'Go to the ordinances, get as much grace as you can, dig out as much salvation as you can; and the more happiness you have, the more I shall count Myself glorified!'

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits, Dairy		Soup/stews, Main dish	4	Servings

INGREDIENTS

1	c	Dried canned or Great Northern beans
1	tb	Plus 1 t fruity olive oil
1		Carrot, peeled and finely chopped
1		Red onion, peeled and finely chopped
1/2		Rib celery, finely chopped
1/2	ts	Salt or to taste
2	ts	Finely chopped garlic
		Bouquet garni, made with 1 bay leaf, 4 sprigs flat leaf parsley, and 1 large sage sprig tied in cheesecloth
1/2	oz	Dried porcini mushrooms, rinsed well
3/4	c	Water
		Freshly ground pepper
4	ts	Finely chopped flat-leaf parsley
1	ts	Finely chopped fresh sage

INSTRUCTIONS

1. Pick through beans and rinse. Place in a lidded container with water to
cover by several inches; refrigerate overnight.
2. Heat 1 T of the oil in a heavy-bottomed 3-quart saucepan. Add carrot,
onion, celery, and salt, and cook over medium-low heat, stirring often,
until soft and translucent, about 20 minutes. Add garlic; cook for 1 minute
longer.
3. Add beans, bouquet garni, porcini, and water. Bring to a boil, cover,
and cook over low heat until beans are completely tender, about 1 hour,
adding salt and pepper to taste after 30 minutes. Remove bouquet garni;
puree soup in a blender or food processor. Adjust seasonings.
4. Garnish with chopped parsley and sage and drizzle with remaining olive
oil.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@doitnow.com> on
Feb 4, 1997.

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