Ingredients
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1 tablespoon olive oil
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1 small onion, finely chopped
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3 garlic cloves, crushed
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3 tablespoons sherry wine or 3 tablespoons brandy
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1 tablespoon flour
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4 cups broth (chicken, beef or vegetable)
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1 (19 ounce) can white kidney beans, drained and rinsed (or other small white beans)
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1/2 cup cream or 1/2 cup evaporated skim milk
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salt and pepper
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1 lb mushroom (any combination of button, shiitake, crimini, oyster and portobello)
Instructions
- Clean the mushrooms. Slice half of them and finely chop the other half.
- In a large pot, heat olive oil over medium-high heat. Add mushrooms, onion and garlic. Stirring frequently, saute until the moisture evaporates and the mushrooms begin to turn golden, about 10 minutes.
- Add the sherry and cook until it evaporates. Add the flour and cook, stirring, for 1 minute. Add the stock and beans and bring to a simmer. Reduce the heat to low and cook for about 15 minutes.
- Turn the heat off and stir in milk or cream. Salt and pepper to taste.