Wild Mushroom and Navy Bean Soup

• 1/4 cup (50 mL) unsalted butter
• 1 1/2 lbs (750 g) wild (exotic) mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup (250 mL) thinly sliced green onions
• 1/2 tsp (2 mL) salt
• 2 tbsp (25 mL) all-purpose flour
• 6 cups (1.5 L) beef or mushroom stock
• 1/2 cup (125 mL) dry white wine
• 2 cans (each 14 to 19 oz/398 to 540 mL) navy beans, drained and rinsed
• 1 cup (250 mL) whipping (35%) cream
• Pinch cayenne pepper
• Pinch freshly ground black pepper
• 1/4 cup (50 mL) minced fresh chives

1. In a large pot, melt butter over medium heat.
2. Add 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 beans and bring to a boil, stirring often.
6. Reduce heat and simmer for about 20 minutes to blend the flavors.
7. Stir in cream, cayenne and salt and black pepper to taste; reheat over medium heat until steaming, stirring often.
8. Ladle into heated bowls and garnish with chives.

unsalted butter, wild, garlic, green onions, salt, flour, beef, white wine, whipping, cayenne pepper, freshly ground black pepper, fresh chives

Taken from www.cookstr.com/recipes/wild-mushroom-and-navy-bean-soup (may not work)