Creamy Mushroom Bean Soup

재료

1 pound dry Hutterite heirloom beans (or Cranberry, Flor De Mayo)

1 Caribbean Bay Leaf

4-inch strip of kombu

1 garlic bulb, halved

1/2 onion, unpeeled

1 cup wild rice

1 lb cremini mushrooms

3 tablespoons olive oil

1 large yellow onion, diced

1 medium carrot, diced

2 sticks of celery, diced

5 cloves of garlic, minced and crushed

2 sprigs fresh thyme

1 tablespoon fresh rosemary leaves, finely chopped

2 Caribbean Bay Leaves

1 1/2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

8 cups umami broth* (see substitution below)

1 bunch kale rinsed and chopped large stems discarded.

방향

Rinse the dry beans thoroughly. In a large pot or pressure cooker, combine the beans with Caribbean bay leaf, kombu, halved garlic bulb, and unpeeled onion (cut in half but kept intact for easy removal). Cover with water and cook according to your preferred method:

Stovetop: Simmer for 1-2 hours minutes until beans are tender.

Pressure Cooker: Cook on high pressure for 30 minutes with a natural release.

Once cooked, strain and discard the onion, garlic, Caribbean bay leaf, and kombu. Set the beans aside.

In a separate pot, bring 1 1/2 cups of water to a boil. Add the wild rice, cover, and reduce to a low simmer. Cook for 45-60 minutes until the kernels are tender but not mushy. Remove from heat and set aside.

Heat a large, heavy-bottom pot over medium heat with 1 tablespoon of olive oil. Sauté the mushrooms in batches, seasoning lightly with salt and pepper as they cook. Remove and set aside.

Add the remaining 2 tablespoons of olive oil to the same pot. Sauté the onion, carrot, and celery until soft and the onions turn translucent (about 5-6 minutes). Stir in the garlic, thyme, rosemary, Caribbean bay leaf, smoked paprika, onion powder, and garlic powder. Cook for 2 more minutes to allow the flavors to develop.

Pour in the umami broth (or vegetable broth substitute).

If using vegetable broth instead of umami broth, ladle out 1/2 cup of the broth into a bowl. Whisk in the miso and vegan Worcestershire sauce until smooth, then return the mixture to the pot and stir well.

Remove the Caribbean bay leaf, add the sautéed mushrooms and stir to combine. Gently fold in the cooked beans and let the soup simmer for another 15 minutes.

Ladle 3 cups of the beans and broth into a blender and blend on high speed. return the mixture to the pot and stir in to create the creamy texture with no dairy.

Fold in the kale and stir until it wilts. Finally, stir in the wild rice just before serving.