I made up this soup because I wanted to come up with a way to incorporate the long beans from my garden in a different way. I have always loved green bean casseroles for the holidays so I decided to try my hand at making a soup version of it. I started with some bacon as the base, added mushrooms stems, and whole mushrooms and simmered it with bacon. Once I had a nice creamy base I added some blanched chopped long beans and garnished the soup with some fried shallots.
The final soup was a light flavorful cream soup with a nice crunch from both the shallots and the long beans. It's an easy soup to make, and you can make any number of substitutions to make it your own. Another ingredient that I had from my garden was mushroom plant, which I added to this soup. It isn't necessary to have, but it does add a nice depth to the soup. If you can get your hands on it, I recommend using it.
Enjoy.
Ingredients
Bacon, diced 1#
Onion, chopped 2 ea
Crushed Red Pepper 1 tsp
Garlic Powder 2 tsp
Mustard Powder 1 tsp
Avenue Spice 2 tsp
Cremini Mushrooms, with stems 24 oz
Sherry 1 cup
Sherry Vinegar 4 oz
Butter 4 oz
Mushroom Plant 2 oz
Chicken Stock 2 qt
Heavy Cream 1 qt
Worcestershire Sauce 1 T
Salt to taste
Pepper to taste
Garnish
Method of Procedure
Freeze the bacon as you would while rendering bacon and dice.
Prepare the rest of your vegetables, dice the onions, stem and quarter your mushrooms reserving the stems.
Saute your onions and bacon together until softened and cooked.
Place the mushrooms into a food processor and pulse until they are fine dice.
Add the mushroom stems to the bacon and onions and while cooking add your stick (4oz) of butter. Cook while stirring until everything is golden.
Pick the leaves off your mushroom plant (or ignore if you don't have) and chop roughly.
Add your quartered mushrooms and all of your seasonings and cook for another five minutes while stirring.
De-glaze with your sherry and once cooked out add your sherry vinegar and Worcestershire, chicken stock, and cream,
Bring to a boil and then lower to a light simmer. Continue to cook until it reaches your desired consistency about 4 hour.
Season to taste with salt and pepper and serve. Garnish with fried shallots.
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