Recipe: Mushroom and Bean Soup

We begin Cheshvan by saying the prayer for rain.  Sky water is desperately needed in Israel and the West Coast, and for farmers everywhere, whose fall and winter crops depend on it. The ingredients in this soup grow in the earth and the muck of dark places,  thriving even while sunlight hours dwindle.  As the weather cools, and we prepare for winter, we spend more time inside, perhaps becoming more insular and reflective while we still grow towards the light

Ingredients

1 celery stalk, thinly sliced
2 carrots, thinly sliced
1 yellow onion, chopped
2 cloves garlic, minced
2 cups mushrooms, chopped
3 cups cooked white beans (try a mixture of gigantes and heirloom beans)
1 cup vegetable or chicken stock  
2-4 cups water
Olive oil
Salt and pepper to taste
Parsley, finely chopped

Preparation

1. In a large, deep pot, combine  1 tbsp olive oil, the chopped celery, carrots, and 1/2 the chopped onion. Sauté over medium heat for 10 minutes. To prevent sticking, periodically add vegetable broth.

2. Remove the pot from the stovetop and place the sautéed vegetables in a blender with 1 cup of the cooked beans. Set aside.

3. Add 1/2-1 tbsp olive oil to the same pot and the second half of the chopped onions. Cook for about 10 minutes over medium-low heat until translucent and starting to caramelize. Add mushrooms and garlic. Cook for another 10-15 minutes. Slowly add broth as needed to prevent burning.

4. Once the onion-mushroom-garlic mixture is finished, add the bean/vegetable blend to pot and the remaining 2 cups of beans. Mix well. Add the remaining broth and slowly pour the water into pot. The amount of water you use depends on how thick or thin you prefer your soup. Simmer over low heat for about 15 minutes. Add salt and pepper to taste.

5. Ladle soup into bowls. Drizzle a bit of olive oil on top and sprinkle with freshly chopped parsley.

B'tayavon!