My New Roots. Sarah's tip of using white beans in a soup pureed gives the soup a creamy texture without dairy.
Mushrooms about 500grams wipe with a paper towel and chop
Minced garlic cloves we like garlic so always rather generous 8 cloves - just adjust to taste
2 brown onions peeled and diced.
2 cups of dried cannelini beans
1 liter of homemade chicken stock.
Juice of one lemon
Handful of thyme from the garden
salt n pepper
Soak the cannelini beans overnight in 6 cups of water. Next day drain beans, rinse and cover in water and simmer for about 1-2 hours until soft.
Defrost homemade chicken stock -( I just take out of freezer the night before and pop in fridge).
Saute onions and mushrooms in a little ghee or coconut oil in a large soup pot
Add cooked beans, chicken stock and extra water if needed
Add juice of one lemon
Add salt n pepper to taste
Add some fresh thyme (try not to get stems in)
Simmer until heated through and mushrooms are well cooked.
Using a wand whizz up soup until constancy you like.
Serve in soup bowls garnished with a swirl of olive oil, fresh thyme, salt n pepper to taste.
Very yum autumnal hearty soup.
Mittens and hats on the morning walks will be needed soon one can feel the change in temperature,
Are you foragers and gatherers too on your daily walks?