Wild Mushroom And Navy Bean Soup - cooking recipe

Ingredients

1/4 cup unsalted butter
1 1/2 lbs wild mushrooms, sliced
3 garlic cloves, minced
1 cup thinly sliced green onion
1/2 teaspoon salt
2 tablespoons all-purpose flour
6 cups beef stock or 6 cups mushroom stock
1/2 cup dry white wine
2 (14 ounce) cans navy beans, drained and rinsed
1 cup whipping cream
cayenne pepper, a pinch (or to taste)
fresh ground black pepper
1/4 cup minced fresh chives

Preparation

In a big soup pot, melt butter over medium heat.
Add in mushrooms, garlic, green onions, and salt; saute until mushrooms have released their liquid and are browned, about 10 minutes.
Sprinkle with flour and saute for 2 minutes.
Gradually whisk in stock and wine.
Add in beans and bring to a boil, stirring often.
Decrease heat and simmer for about 20 minutes to blend the flavors.
Stir in cream, cayenne, and salt/black pepper to taste; reheat over medium heat until steaming, stirring often.
Ladle into heated bowls and garnish with chives.