Mushroom, White Bean and Sage Soup
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This soup is hearty enough to make a meal with nothing more than a hunk of good bread.
3 tablespoons extra virgin olive oil, divided
1/2 cup diced shallot
6 cups sliced cremini mushrooms
2 cloves garlic, minced
2 tablespoons minced sage
6 cups mushroom stock
3 medium potatoes, peeled and sliced 1/4-inch thick
2 cups cooked white beans
sea salt and freshly ground black pepper
12 small sage leaves
Heat two tablespoons olive oil in a stock pot over medium heat. Add shallot, mushrooms, garlic and minced sage and cook for 8 minutes, until mushrooms give off their liquid.
Add 4 cups broth and potatoes and bring to a boil over medium-high heat, lower heat to medium and cook for 10 minutes.
While soup is simmering, heat remaining tablespoon olive oil in a small skillet over medium heat. Add sage leaves and cook until just crisp, 3-4 minutes. Remove to a paper towel and reserve oil.
When potatoes are tender, coarsely puree soup with a hand blender (or—carefully–in batches in a food processor). Stir in beans and remaining 2 cups broth, season with salt and pepper and bring back to a simmer.
To serve, drizzle with sage oil and top with fried sage leaves.