Wild Mushroom And Navy Bean Soup

• 1/4 cup unsalted butter
• 1 1/2 lbs wild mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup thinly sliced green onion
• 1/2 teaspoon salt
• 2 tablespoons all-purpose flour
• 6 cups beef stock or 6 cups mushroom stock
• 1/2 cup dry white wine
• 2 (14 ounce) cans navy beans, drained and rinsed
• 1 cup whipping cream
• cayenne pepper, a pinch (or to taste)
• fresh ground black pepper
• 1/4 cup minced fresh chives

1. In a big soup pot, melt butter over medium heat.
2. Add in mushrooms, garlic, green onions, and salt; saute until mushrooms have released their liquid and are browned, about 10 minutes.
3. Sprinkle with flour and saute for 2 minutes.
4. Gradually whisk in stock and wine.
5. Add in beans and bring to a boil, stirring often.
6. Decrease heat and simmer for about 20 minutes to blend the flavors.
7. Stir in cream, cayenne, and salt/black pepper to taste; reheat over medium heat until steaming, stirring often.
8. Ladle into heated bowls and garnish with chives.

unsalted butter, wild mushrooms, garlic, green onion, salt, flour, beef stock, white wine, navy beans, whipping cream, cayenne pepper, fresh ground black pepper, fresh chives

Taken from www.food.com/recipe/wild-mushroom-and-navy-bean-soup-449072 (may not work)