Borlotti soup with porcini and rosemary

Ingredients

For 1 serving

• Cooked borlotti beans200 g
• Porcini mushrooms150 g
• Shallot20 g
• Vegetable broth250 g
• Rosemary1 g
• Garlic1 clove
• Parsley4 g
• Whole wheat bread30 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: September – November

Method

1. Heat the vegetable stock. Meanwhile peel and chop the shallot; clean the porcini with a damp cloth and a small knife, trimming the earthy end of the stalk (don't wash them under the tap, they get soggy), and slice them about 0.5 cm thick.
2. In a pot heat half the oil over medium-low heat and soften the shallot for 3 minutes, until soft; add the rinsed borlotti beans, hot stock and rosemary, season with salt and simmer over low heat for 10 minutes.
3. Remove the rosemary and blend with a stick blender until smooth; adjust the salt and keep warm.
4. Meanwhile heat the remaining oil in a frying pan over medium-high heat with the crushed garlic clove and sauté the porcini for 5 minutes, turning, until golden and their water has evaporated; season with salt, remove the garlic and, off the heat, add the chopped parsley.
5. Toast the wholemeal bread in a pan or toaster for 2–3 minutes, until crisp.
6. Serve the cream topped with the mushrooms and a grind of black pepper, with the bread on the side.