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  Added: Dec 06, 2007  •  Visited (252)  •  Print version Print this recipe (7)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Black Bean Soup With Madeira Wine
What You Need:
  • ½ pound mushrooms, washed and sliced
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 teaspoons or cubes beef bouillon concentrate
  • 1 teaspoon Kitchen Bouquet
  • ½ teaspoon salt
  • 1/8 teaspoon thyme
  • 1 tablespoon tomato paste (or ¼ cup tomato sauce)
  • 2 cups water
  • ¼ cup Madeira wine
  • 1 can (11-ounces) commercially-made condensed Black Bean Soup

  • How To Cook:
    1. Put the mushrooms, 2 tablespoons butter, and onion in a covered casserole and cook in the microwave oven for 5 minutes. Set aside.

    2. Melt the 3 tablespoons butter in a 1-quart casserole. Stir in the flour, bouillon concentrate, Kitchen Bouquet, salt, thyme and tomato paste. Gradually blend in the 2 cups water. Stir in the wine.

    3. Cook, covered, in the microwave oven until the mixture comes to a boil (about 6 minutes), stirring from time-to-time during the last 3 minutes. Stir in the mushroom-onion mixture.

    4. In a bowl, beat the contents of the can of black bean soup until smooth. Gradually beat in the Madeira-mushroom-onion mixture until all is smooth and homogenous.

    5. Add as much water as is necessary (perhaps ½ cup) to bring the soup to a cream-soup consistency. Put into the 1-quart casserole. Cover and heat in the microwave oven until the soup is piping hot (about 5 minutes).

    TIP:
        Serve this soup at lunch along with a piece of nice cheese, crusty bread, and some fruit. You won't need anything more.
     
    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Condiments » Wine
    Dish » Soup



     




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