Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Dried porcini mushrooms 1/2 ts -Dried rosemary
2 c Hot water 32 oz Cannellini beans, canned
1 tb Olive oil -- rinsed and drained
1 Onion; chopped 14 1/2 oz Vegetable broth (or more)
1 3/4 ts Chopped fresh rosemary; OR.. Chopped fresh rosemary

Soak mushrooms in hot water in a medium bowl for 30 minutes. Drain
well, reserving soaking liquid, and squeezing excess liquid from
mushrooms. Chop mushrooms.

Heat oil in a heavy medium saucepan over medium-high heat. Saute
onion and 1-3/4 teaspoons rosemary in oil until onion is soft, about
5 minutes. Add mushrooms, and mushroom soaking liquid, being careful
to leave any sediment in bottom of bowl. Boil until liquid is very
thick, about 8 minutes. Add cannellini and vegetable broth. Simmer
until soup thickens, stirring occasionally, about 10 minutes. Season
to taste with salt and pepper. (Can be prepared to this point up to 1
day before serving, and stored covered in the refrigerator. To
serve, bring soup to a simmer, adding more broth if soup is too
thick.) Garnish with a sprinkling of additional chopped rosemary.

Adapted from a recipe in Bon Appetit, January 1995 Typed for you by
Karen Mintzias
Submitted By KAREN MINTZIAS On 12-14-94

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