Skip to Content

Portabella and White Bean Soup


It’s the weekend (a rather LOOOOOOOONG weekend for me, yay!) so that means it’s time for Weekend Herb Blogging, the blogging event created by Kalyn from Kalyn’s Kitchen that celebrates herbs and veggies and other yummy things. It’s being hosted by Haalo of Cook (almost) Anything At Least Once this weekend, so check there on Monday for the delicious round-up.

Directly following dinner Thursday (yes, Thanksgiving dinner), I started making turkey stock with my leftover carcass from the turkey. After letting the stock cool all the way, I skimmed the fat from the top and separated the broth into freezer bags for later use. I also reserved four cups of it to make some soup today.

Wintertime is soup time. The cool weather and warm soup go hand-in-hand. I’ve been stressing trying to think of some delicious soup recipes to make so I can take some to work but ultimately this was a “hmm, what do I have leftover to use?” sort of recipe. It came together so well that I figured it would be a great thing to share for WHB.

One of the herbs used in this soup is sage, one of the few herbs that have a flavor that intensifies with drying. Go figure. But I still like fresh herbs over dried and had leftovers from Thanksgiving. One interesting thing I learned recently about sage is that research has shown that sage may indeed improve short term memory and could aid in improved quality of life for Alzheimer patients (it might help counteract the causes of memory loss).

Back to the soup. This is great for those nights where you want something filling that won’t bog you down. It’s also great for a quick and easy lunch to take to work and heat up.

Portabella and White Bean Soup

Portabella and White Bean Soup

Yield: 4 servings

Ingredients

  • 4 cups turkey stock, (or stock of your choice)
  • 1 19 oz. can white beans, drained and rinsed
  • 1 cup baby portabella mushrooms, roughly chopped
  • 1 large shallot, (or two small-medium), sliced
  • 1 generous tbsp. chopped fresh sage
  • 1 generous tbsp. chopped fresh flat leaf parsley
  • 1 generous tbsp. chopped fresh thyme
  • salt and pepper, to taste

Instructions

  1. Combine all ingredients in a large saucepan and stir together.
  2. Bring to a boil over medium heat and cook 20 minutes.
  3. Turn off heat and let sit 15-20 minutes, stirring once in a while.

Previous
Review: Trader Joe’s Brownie Truffle Baking Mix
Lobster Stuffed Mushrooms
Next
Lobster Stuffed Mushrooms (Lobster Recipe)

Thanksgiving Leftovers Recipes | Sarah’s Cucina Bella :: Family Food

Friday 27th of November 2009

[...] it into a fantastic turkey stock. Then, that use that turkey stock to create a fabulous soup like Portabella and White Bean Soup. [...]

sher

Monday 27th of November 2006

That really looks rich and comforting. And sage is so good in soup, but I often forget to use it!

Sarah

Monday 27th of November 2006

Anna, yes, that's exactly it - richer and stronger flavor than a chicken stock...It's really very good.

Anna

Monday 27th of November 2006

mushies, beans and fresh herbs. great basis for any soup. i've never eaten turkey stock. would you describe it as a richer, stronger flavoured chicken stock?

Sarah

Saturday 25th of November 2006

Kalyn, I've never made turkey stock before but I really like it. It was a pleasant surprise.

Cookingchat, your risotto dish sounds lovely. I will check it out - I still have more sage to contend with.