Mushrooms III: The RecipeDel Stewart

White Bean Soup with Sautéed Mushroom Medley and Grilled Prawn


Bean Soup

1 lb. great northern beans
1 garlic clove, chopped
2 celery stalks
2 carrots
1 lg. onion, chopped into quarters
2 bay leaves
8 sprigs thyme
6 c. chicken or vegetable stock
½ t. fresh ground peppercorn
2 t. salt


1 lb. mixed variety of mushrooms, sliced
2 T. butter
½ t. fresh thyme, chopped
salt and pepper to taste



6-10 whole prawns, peeled with tail on (1 per serving)


Prepare Beans

Rinse beans with cold water. Soak beans in 3 cups of clean water 8 hours or overnight. Drain and rinse beans. (For a quick soak method, follow directions on the back of the bean package.)

Using a large pot, combine rinsed beans, garlic, celery, carrots, onion, bay leaves, thyme, stock, salt and pepper. Cook until beans are tender for about 1 ½ hours. Remove from pot from heat and discard onions, celery, carrots, bay leaves and thyme, cool slightly. Blend beans in blender with as much stock (cooking liquid) as necessary to in order to achieve desirable soup constancy. Be very careful when blending hot mixtures. Adjust salt and pepper to taste

Prepare Mushrooms & Prawns

Sauté mushrooms in butter with thyme. Drain.

Sauté prawn in butter over medium heat.

Assemble Soup

Ladle hot soup into soup bowl, top with sauté mushrooms and finish with prawn.