LIMA BEAN AND PORCINI SOUP

Lima Bean and Porcini Soup image

Provided by Jane Sigal

Categories soups and stews, appetizer, main course

Time 1h45m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 large celery stalk, finely chopped
1 large carrot, unpeeled, finely chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped
2 tablespoons extra virgin olive oil
Salt to taste
1/2 pound dried lima beans, soaked overnight and drained
1/2 cup pearl barley
1 pound meaty lamb neck or beef shin bones
3/4 ounce dried porcini mushrooms
4 thyme sprigs
1 bay leaf
Freshly ground black pepper to taste
1 tablespoon minced shallot
1 tablespoon chopped parsley

Steps:

In a soup pot, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Add lima beans, barley, 8 cups water, bones, porcini, thyme and bay leaf, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until beans are tender, about 1 1/2 hours.
Discard thyme sprigs and bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with pepper. Garnish with shallot and parsley, and serve.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 4 grams, TransFat 0 grams