Mushrooms broth

This recipe is from a Waitrose magazine and it's delicious. It's all about glorifying the humble mushroom. I love mushrooms!

It wasn't easy to find flageolet beans. I searched in 3 supermarkets and, of course, only Waitrose had them... I can't see why this recipe wouldn't be as good with cannellini beans, which are much easier to find.

Serves: 5 persons.

Ingredients:

• 1 medium onion, chopped
• 100g bacon, diced or in strips
• 1 garlic clove, crushed
• 1 litre of chicken stock
• 2 bay leaves
• 400g mixed mushrooms, sliced (I used a mix of shiitake, button, portobello, porcini)
• 1 can of flageolet beans (400g can drained yields 265g beans)
• parsley to taste, chopped
• salt & pepper to taste

Method:

1. Fry the onion with the bacon until golden.
   
   
   
   
   
   
2. Add a crushed garlic clove and cook for a minute.
3. Add the chicken stock, bay leaves and mushrooms and simmer gently, covered, for 10 min.
   

   

   
   
   
4. Stir in the beans and parsley and season with salt & pepper to taste and let the beans warm up.
   
   
   
   
   
   
5. Serve.