About one year ago, I made my first roadtrip across the country – Lexington, Kansas City, Cheyenne, Salt Lake City, Reno and finally Oakland. I dropped off my husband to start his new job and I went back to Kentucky to wrap things up before making the move final.
So while I haven’t been in California a full year, he has. This month marks when things really began to change. I’ve probably mentioned before that we love change. This past year of change has been rewarding, challenging and exciting.
And of all the things I could have made to mark this anniversary, I picked soup?
Well, we just got back from a very low key, and enjoyable trip to Las Vegas over Labor Day weekend. We could really use a break from heavy food. It is also now September and my favorite season of the year (regardless of where I live) is almost here – fall!
To justify things more, I love that I can now get mushrooms at the Farmers Market! I like all kinds of mushrooms, but I always default to the white button. I find that I can do so much with them – stuff them, put them in soups, add them to tacos. Don’t let anyone fool you into thinking they don’t have benefits either. As I put in my book, even white buttons have plenty of immune boosting power.
I bought a bag that fortunately decided to hang on until I got back from traveling. I had to make the decision to use them now or never. When I spotted the half bottle of red wine on the counter the meal began to come together.
So grab the slow cooker! It may not be crisp and cool yet, but fall is coming! Feel free to start off the celebrations with this rich and hearty soup.
Slow Cooker Mushroom and White Bean Soup with Red Wine
1 lb. white button mushrooms, halved or sliced
½ medium onion, sliced
3 cloves garlic, minced
1 quart chicken, beef or vegetable stock
1 cup red wine
1 ½ to 2 tsp salt
½ tsp ground black pepper
1 sprig rosemary
1 ½ cups (or 15 ounce can) cooked white kidney beans
Place the mushrooms, onions, garlic stock, wine and 1 cup of water in the bowl of the slow cooker. Add ½ teaspoon of salt and ¼ teaspoon of black pepper. Place the rosemary sprig in the bowl and stir.
Cook on high for about 3 ½ hours, until the mushrooms are almost tender. Remove the rosemary and add the beans. Add an additonal 1 to 2 teaspoons of salt and ¼ teaspoon of black pepper to taste. Let cook on high for 20 to 30 more minutes, and serve. Makes 4 to 6 servings.
Lori Rice is a freelance writer, recipe developer, food photographer and nutritionist. Fake Food Free is a creative outlet that allows her to connect with people from around the world who share a love of travel, food culture and cooking.