Creamy white bean soup with mushrooms

Serves 6-8

  1. 10tb oil
  2. 1tb fennel seed, dry-toasted and crushed
  3. Leaves from 1 sprig rosemary
  4. 1 chile arbol
  5. 1 onion
  6. 1/2 cup fennel
  7. 4tsp thyme
  8. 2 cups cannelloni beans
  9. 3 quarts water
  10. 1.5tb salt
  11. 1tb butter
  12. 8oz wild mushrooms
  13. 1tb parsley
  14. 1/2 cup mascarpone
  15. 1tb shallot
  16. 1tb chive
  • Heat 1/2 cup oil in a 8qt stockpot and cook 2-7 for 5 minutes. Add 8-9 and bring to a simmer. Place parchment on surface of water to keep beans submerged and simmer for 30 minutes. Add salt and simmer for 60-90 minutes.
  • Meanwhile, heat remaining 2tb oil and 11-12 in 12in skillet and brown. Mix in remaining1tsp thyme and parsley and set aside. Separately, mix 14-16 and set aside.
  • Skim off a few cups of liquid. Puree beans and add back liquid as needed. Top with mushrooms and mascarpone.

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