White Bean & Chanterelle Soup with Sage

Ingredients

• 2  bay leaves 
• 0.5 teaspoon peppercorns whole black
• 0.5 pound chanterelles sliced
• 6 tablespoon cooking wine dry white
• 8 sprigs parsley fresh
• 8 sprigs thyme leaves fresh
• 2 clove garlic peeled chopped
• 0.5 teaspoon ground pepper white
• 1 cup onion cut into ¼-inch dice
• 2 tablespoon sage leaves very thin (chiffonade)
• 2 teaspoon salt as needed plus more
• 4 tablespoon butter unsalted
• 6 cup vegetable stock 

Equipment

• bowl
• frying pan
• ladle
• pot
• immersion blender
• cheesecloth

Directions

1. Using cheesecloth, create a sachet with the thyme, parsley, bay leaves and peppercorns.In a large heavy-bottomed soup pot set over medium heat, warm the olive oil.
2. Add the onion, half of the leeks, the fennel, celery, garlic, and the sachet. Sweat these ingredients, stirring frequently, until the vegetables are well softened, about 8 minutes.
3. Add the beans and stock, bring to a boil over medium high heat, reduce to a simmer, and cook uncovered until the soup thickens some, about 35 minutes.Meanwhile, melt the butter in a medium sized saute pan set over medium heat.
4. Add the sliced chanterelles, the remaining leek and the sage. Cook stirring often, 4 to 5 minutes. Season with a pinch of salt and white pepper. Raise the heat, add the wine, and cook, stirring often, until the liquid has nearly evaporated.
5. Remove from heat and set aside.
6. Remove the sachet from the soup. Ladle half the soup into a large bowl, and using an immersion blender puree until smooth. Return to pot. Season with 2 teaspoons salt and a pinch of white pepper.
7. Add the reserved mushroom mixture.Bring the soup to a simmer over medium high heat and cook uncovered about 15 minutes. If using cream, add it during the last 5 minutes of cooking. Ladle the soup into warmed bowls. Drizzling each with white truffle oil to taste (if using).
8. Serve immediately.