Soups: Mushroom Bean by Recipe Cottage

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	Mushroom Bean

		Mushroom Bean Soup 3/4 pound young green beans or 10 oz package frozen cut beans 6 tablespoons butter 1 medium onion, finely chopped 1 clove garlic, minced 1/2 cup finely chopped celery 8 cups chicken broth 1/3 cup pearl barley 1/2 teaspoon tarragon 6 to 8 sliced mushrooms or 1 4 oz can, drained 2 tablespoons butter 2 tablespoons flour 1/2 cup sour cream 1/4 cup parsley, to garnish If using fresh beans, trim the ends and line up on a cutting board a handful at a time. Chop until beans are the size of peas. If frozen, thaw and chop as above. In medium saucepan heat 6 tablespoons butter until it foams, and add onion, garlic and celery. Cover and cook for 8 minutes. Add the chopped beans and continue to cook, covered, for an additional 10 minutes over medium-low heat. Pour the chicken stock into the saucepan with the vegetables. Add the barley and tarragon. Bring to a gentle boil, reduce heat to a simmer and cook for 30 minutes. Meanwhile saute the mushrooms in 2 tablespoons of butter over medium heat for 10 minutes. Set aside. When the soup has cooked for 30 minutes minutes, transfer the mushrooms to the saucepan . Simmer for 15 more minutes and then remove from heat. Whisk together the flour and sour cream. Beat 1 cup of the hot soup gradually into the sour cream. While stirring, slowly pour the sour cream mixture back into the saucepan. Serve hot with a sprinkling of chopped parsley.