Thursday, October 22, 2009

Baby Portobello & Black Bean Soup

I can't help but brag: My friend Jesse and I are a pretty stellar team in the kitchen. Whenever we have cooked together, we have found that we have the same instincts about what needs to be added and when. The results are always delicious, and sometimes we even manage to write down what we did. Go team!

This soup arose from a sale on baby bellas at, where I tend to do my grocery shopping, and a new stainless steel stock pot I bought this week and was just dying to use. The seasoning was all her, but I take credit for the black beans. I strongly recommend trying this, immediately. I think I'm adding it to my Thanksgiving menu.

Baby Portobello & Black Bean Soup

2 16-oz packages baby portobello mushrooms, quartered
1 white onion, chopped
3 cloves garlic, finely chopped
3 tbsp butter
4 tsp black pepper
2 tsp salt
1/2 tsp basil
1/2 tsp parsley
7 stems fresh thyme
1/3 cup sherry
1 tbsp Worcestershire sauce
3 cups water
1 15-oz can organic black beans
1/2 cup organic sour cream
3 to 4 cups whole milk

In the bottom of a stock pot, sautée the mushrooms, onion, and garlic in butter (or olive oil) until the onions are clear. Add sherry, wait for the sizzle to slow, then stir in herbs & Worcestershire sauce. Add the water and simmer over medium heat about two hours, uncovered. Remove from heat and pour soup into a blender, add black beans, and pulse until only small chunks remain. Return to the pot and stir in sour cream & milk over low heat. Add salt & black pepper to taste.

Serve with crusty bread and a dollop of sour cream. Cilantro would probably also be really good on top.

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