CREAMY FAVA BEAN SOUP AND MUSHROOM SOUP WITH BASIL OIL

Ingredients

  • 5 lbs fava beans in their frustrating packets
  • 4 spring onions
  • 1 tbl fresh thyme leaves
  • 1 slice Blue Skies Baker Blue Heaven Leaven bread, torn into pieces
  • 4 cups chicken stock
  • ½ cup white wine, such as Viento Winery's reisling
  • ½ cup cream
  • 2 tbls butter
  • ¼ cup olive oil
  • ½ lb Hood River Organic crimini mushrooms
  • 2 tbls butter

Instructions

Yep, it’ll take you a while. Get help. This is why we have children. Remove the fava beans from their outside winter coats.
Now bring a pot of salted water to a boil. Drop the semi-undressed fava beans into the water. Let them boil for about two minutes. Drain the beans from the water, and put them in a bowl of ice water until they are cool enough to handle. Slip the beans from their skins.
Slice the spring onions. Saute the onions in butter and olive oil until lightly brown. Add the chicken stock, thyme, white wine, bread, and fava beans. Simmer for 15 minutes until the fava beans and onions are very tender. Add the cream, and remove from the stove.
Blend in a blender until smooth.
Slice the mushrooms and saute in butter. Set aside.
To serve, reheat the blended soup, stir in the mushrooms. Ladle into bowls and <a href="http://www.hoodrivernews.com/recipes/2015/jun/12/basil-oil/">drizzle the basil oil on top.</a>

Added Friday, June 12, 2015