i am ready for spring
and gardening, and hunting spring gobbler and not taking a shower in a freezing bathroom. all the good things that come with a positive degree weather. until then, i made this soup. thick, hearty and full of richness to keep us warm from the inside out. good luck to all in the north!
Mushroom, Parmesan,and Black Bean Soup
1 Tablespoon oil, butter, duck fat or lard
2 white onions 4 Clove Garlic salt, pepper, thyme 14 oz button mushrooms (sliced thin) 1/4 cup Parmesan Cheese 5 Cups Chicken Broth 2 Medium Potatoes, Diced 2 Medium Potatoes, Diced 2 Tablespoons Worcestershire Sauce 1 Tablespoon each, Oregano, Parsley, Basil, Black Pepper, Onion Powder 1/4 Cup Sour Cream 1 Can Black Beans 1 Cup Half & Half Parsley for Garnish |
Melt a small amount of fat in a soup pot, add the onions for 2 minutes and then the garlic. sweat until the vegetables are soft but not browned. add the button mushrooms and spices, now saute until slightly browned.
add the Parmesan cheese, chicken broth, Worcestershire, spices and diced potatoes. bring to a boil and continue until potatoes are soft, about 20 minutes. add black beans and sour cream. simmer 5 minutes before pureeing the soup with an immersion blender. be careful, it is HOT. you can also do this withe a regular stand blender, but an immersion makes life SO much easier. they only run about $50 bux too... stir in the half and half, taste and adjust seasoning to your liking. we added a tad of black pepper and salt here. sprinkle with parsley to serve (this is dynamite with grilled cheese!) |