Cannellini Bean Soup with Porcini Mushrooms

A little truffle oil never hurts

This soup is wonderfully simple and creamy, and calls for only a few ingredients. It’s also the result of a mistake. A certain female in the house had planned to make cannellini bean salad. A certain male in the house might have let the beans overcook, leaving them perfectly tasty, but too mushy for a salad. As the saying goes, when life gives you mushy beans, make soup. This recipe serves two as a main course or four as a first course.

Cannellini Bean Soup with Porcini Mushrooms

• 8 ounces dried cannellini beans, soaked eight hours or overnight
• 2 cups chicken or vegetable broth
• 1/3 cup dried porcini mushrooms
• 1/4 tsp truffle salt (optional)
• truffle oil (optional)
• salt/white pepper to taste
• pinch nutmeg
• pinch cayenne

Cook beans over medium heat until tender, about an hour. Bring about a cup of water to boil. Put mushrooms in a small bowl and pour boiling water over them to hydrate. Let sit for 20-30 minutes. Drain most of liquid off and puree beans in a blender or food processor with about 1 1/2 cups of the chicken broth. In a 4-quart pot, combine beans, remaining broth and then strain the water from the mushroom bowl into the pot, reserving the mushrooms. Strain the water from the mushrooms into the pot as well. Dice the mushrooms and set aside. Bring soup to a boil, then lower to a simmer. Season with spices, salts and pepper. Black pepper will work if you don’t have white. Once soup is thick, about 20-30 minutes, adjust seasoning and remove from heat. Divide between bowls, top with diced mushrooms and serve. Garnish with truffle oil if desired.