This is a simple soup with fancy ingredients. The dried mushroom stock is the secret to the roboust flavors of the broth. It tastes great the second day as well.
Cannellini Bean Soup with Sausage and Mushrooms
- 1 cup dried porcini
- 3 cups boiling water
- 1 large onion diced fine
- 3 ribs celery diced fine
- 2 Italian sausages cut in half and chopped into bites
- 1 lb cannellini beans
- 4 cups chicken stock
- 2 cups baby bella mushrooms sliced thin
- 2 tbsp fresh rosemary
- Dry sherry
Wash beans and remove any bad ones. Cover in cold water and soak overnight. Place dried mushrooms in a bowl and cover with boiling water. Let soak for 30 minutes then squeeze and reserve all liquid from mushrooms and dice very fine. In a large stock pot heat 2 tbsp butter and saute onion over low heat until almost caramelized. Add celery and diced dried mushrooms and saute until celery is soft. Add sausage and brown. Add chicken stock and mushroom water and deglaze pan. Add beans and their soaking liquid and bring to a boil. Turn heat to medium and simmer until beans are tender, about 45 minutes. Add fresh mushrooms and rosemary and season with salt and pepper. Cook another 15-20 minutes until soup is somewhat thickened. Serve in large bowls drizzled with sherry.