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King Trumpet Mushroom and Christmas Lima Bean Soup

King Trumpet Mushroom and Christmas Lima Bean Soup

Christmas Limas have a wonderful chestnut texture and an almost beefy flavor and bean broth. We think they are the perfect match for all types of mushrooms, but these King Trumpet mushrooms really knocked us out. This large variety of oyster mushroom (Pleurotus eryngii), sometimes known as King Brown or French Horn, they are somewhat mild but they take on all the surrounding flavors. They were suggested by Connie and Staffan, our friends at Wine Forest.

The seared mushrooms are almost like little steaks. You could simmer them with the soup but we prefer adding them at the last minute to really appreciate their texture. 

You are likely to have extra Leek Relish and that's a good thing. It's great on a Swedish cracker, smothering a layer of goat cheese. Or most any bowl of beans would welcome a savory plop. 

  • Olive oil for cooking and finishing
  • 6 to 7 King Trumpet mushrooms, sliced in long slim sections lengthwise, about 1/8 inch thick
  • 1 1/2 cups cooked Rancho Gordo Christmas Lima beans, plus 1 cup bean broth
  • 1 cup chicken or vegetable broth
  • 1/2 cup Leek Relish (recipe follows)
  • About 1 teaspoon freshly grated lemon zest 
  • Salt and pepper to taste

Serves 2

  1. Heat a large skillet over high heat. Add enough olive oil to lightly cover. Cook each mushroom slice until brown. Flip and remove. It may take several batches until all are cooked. When cool, cut into large bite-sized pieces and reserve. 
  2. In a medium soup pot, add the beans, broth, and leek relish and simmer gently until warmed through, about 10 minutes. 
  3. Just before serving, add the mushroom pieces. Check for salt and pepper. 
  4. After ladling into soup bowls, add lemon zest and a scant drizzle of olive oil. 

Leek Relish

  • 1 large leek
  • 1/4 cup olive oil
  • Salt

Trim the leek: slice off the white root end, keeping as much of the white vegetable as possible, and then slice off the dark green end. Save the woody green ends for stock or compost. 

Slice the leek lengthwise and then slice into thin half moons. Submerge in a bowl of cold water, agitating vigorously. Let the bowl settle and gently remove the leek pieces. 

In a large pan, heat the olive oil over medium heat. Add the chopped leek and a generous sprinkle of salt. Cook for about 10 minutes, stirring occasionally. Reduce heat to medium-low and cook until the leeks are almost falling apart, about 45 minutes, stirring occasionally. 


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