MA Creamy Mushroom Soup

What You’ll Use

Country loaf 

Garlic 

Dukkah 

Mushroom soup 

Thickly slice and toast the bread. Rub each piece of toast with the cut side of a garlic clove, brush with olive oil, and sprinkle generously with the dukkah. In a pot over medium heat, reheat the mushroom soup until warmed through, but do not boil, 5 minutes. Ladle the mushroom soup into bowls and serve warm, with the spiced toast for dipping. 

Make-Ahead Instructions

Step 1 

Cut or tear the mushrooms into bite-size pieces. Remove the dark green tops from the leeks and slice the white and pale green parts. Place the sliced leeks in a bowl, cover with cold water, and swish to remove any dirt. Lift the leeks from the water and pat dry. Slice the shallots. Slice 8 to 10 cloves of garlic. Pick the parsley, toss the stems, and chop the leaves. Rinse and drain both cans of beans. 

Step 2

To prep the soup, in a saucepan or pot over medium heat, melt 3 tablespoons butter. Add the leeks and sauté until they begin to soften, 5 minutes. Add a quarter of the garlic (2 or 3 cloves) and stir until fragrant, 1 minute. Add two-thirds of the mushrooms (16 oz) and sauté until they start to release their liquid, 5 minutes. 

Step 3

Sprinkle the mushrooms and leeks with 2 tablespoons flour and stir to break up any clumps and toast lightly, 1 minute. Whisk in 3 cups vegetable broth and ¼ cup wine, if you have a bottle open. Drop in a few sprigs of fresh thyme. Simmer the soup until the flavors have combined, 10 minutes. Stir in ½ cup cream last. Remove and discard the thyme sprigs. Season to taste with salt and pepper. Let cool, transfer to an airtight container, and refrigerate. 

Step 4

To prep the pasta, in a sauté pan over medium heat, warm 2 tablespoons olive oil. Add the remaining mushrooms (8 oz) and sauté until they release their liquid, about 5 minutes. Add half the shallots and sauté until the shallots are soft and the mushrooms begin to brown, 3 minutes. Add a quarter of the garlic (2 or 3 cloves) and stir until fragrant, 1 minute. Finally, add 1 cup of the beans and stir until warmed through. Season with salt to taste. Let cool, transfer to an airtight container, and refrigerate. 

Step 5 

To prep the bean salad, in a saucepan over medium-high heat, warm ¼ cup olive oil. Add the remaining garlic (4 or 5 cloves) and fry until it starts to turn crisp and golden, 2 to 3 minutes. Transfer the crispy garlic to a plate lined with paper towels. Let cool, transfer the crispy garlic to an airtight container, and store at room temperature. Reserve the garlic oil. 

Step 6

In a large bowl, combine the remaining beans, the remaining shallot, the juice of 1 lemon, the reserved garlic oil, and the parsley. Season to taste with salt and pepper and turn to coat. Transfer the bean salad to an airtight container and refrigerate.

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