White Bean Mushroom Soup - cooking recipe

Ingredients

8 oz. dried white beans
2 qt. vegetable stock
2 tsp. sea salt
2 tsp. olive oil
1 large yellow onion, minced
3 cloves garlic, minced
1 lb. mushrooms, diced (any kind)
1/4 c. reconstituted porcine mushrooms, diced
1/2 Madeira
2 Tbsp. fresh herbs, minced (e.g., thyme, oregano, rosemary)
1/2 c. skim milk

Preparation

Soak beans overnight.
Cook the next day in vegetable stock and sea salt for 2 hours.
To keep the beans from becoming too thick, add water.
Blend the beans until smooth.
Mix together the olive oil, onion, garlic, mushrooms, porcine mushrooms, Madeira and herbs; saute together until the mushrooms release their liquid.
Add the bean mixture and milk.
Simmer for 20 minutes and serve with chopped herbs on top.
Yield:
2 quarts.